Gallo pinto is Costa Rica’s beloved rice-and-beans breakfast, seasoned with onions, peppers, cilantro, and a savory sauce before being served with eggs and plantains.
The beans and their cooking liquid season the rice as they fry together. Separate toppings make the dish practical and colorful enough for a full breakfast plate.
Use cold cooked rice so the grains stay distinct. Add bean liquid a spoonful at a time for flavor without making the rice wet.
Serving Suggestions
Serve with fried eggs, sweet plantain, avocado, fresh cheese, and sour cream. A little salsa or hot sauce is welcome.
Recipe Notes
Gallo pinto keeps refrigerated for up to 3 days. Reheat in a skillet and add a splash of water if the rice is dry.
Costa Rican Gallo Pinto with Eggs and Plantain
Costa Rican black bean rice seasoned with peppers and savory sauce, served with eggs, plantain, avocado, and cheese.
Equipment
- Large skillet
- Small skillet
- Rice cooker or saucepan
- Chef’s knife
- Wooden spoon
Ingredients
Gallo Pinto
- 2 cups cooked black beans with 1/4 cup cooking liquid
- 2 cups cooked white rice cold
- 2 tbsp neutral oil
- 1 medium yellow onion chopped
- 1 medium red bell pepper chopped
- 3 cloves garlic minced
- 2 tbsp Lizano-style sauce or Worcestershire sauce
- 1/4 cup fresh cilantro chopped
Toppings
- 4 large eggs fried
- 2 large ripe plantains sliced
- 1 medium avocado sliced
- 1 cup fresh cheese crumbled
Instructions
Cook the Base:
- Heat the oil in a large skillet. Cook the onion, pepper, and garlic until soft, about 5 minutes.
- Add the beans and their liquid, rice, and Lizano-style sauce. Toss until hot and the rice is evenly coated, 6 to 8 minutes.
- Fold in the cilantro and season to taste.
Cook the Toppings:
- Fry the plantain slices in a skillet until golden on both sides.
- Fry the eggs until the whites are set and the yolks remain runny.
Serve:
- Divide the gallo pinto among plates and top with fried egg, plantain, avocado, and fresh cheese.
Notes
- Cold rice keeps the grains distinct.
- Add bean liquid gradually.
- Serve the eggs and plantains immediately after cooking.
Nutrition
Calories: 610kcalCarbohydrates: 78gProtein: 22gFat: 24gSaturated Fat: 6gCholesterol: 250mgSodium: 730mgFiber: 12gSugar: 14g