Foods AdventuresRecipes from around the world

North America

Costa Rican Gallo Pinto with Eggs and Plantain

By ·

Jump to recipe ↓
Costa Rican gallo pinto with black beans, rice, fried egg, plantain, avocado, cheese, and cilantro.
Jump to Recipe Print Recipe

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.

Close serving of Costa Rican gallo pinto with black bean rice, fried egg, plantain, avocado, and cheese.

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 black beans, rice, fried egg, plantain, avocado, cheese, and cilantro.

Costa Rican Gallo Pinto with Eggs and Plantain

No ratings yet
Costa Rican black bean rice seasoned with peppers and savory sauce, served with eggs, plantain, avocado, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Costa Rican
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Small skillet
  • Rice cooker or saucepan
  • Chef’s knife
  • Wooden spoon

Method
 

Cook the Base:
  1. Heat the oil in a large skillet. Cook the onion, pepper, and garlic until soft, about 5 minutes.
  2. Add the beans and their liquid, rice, and Lizano-style sauce. Toss until hot and the rice is evenly coated, 6 to 8 minutes.
  3. Fold in the cilantro and season to taste.
Cook the Toppings:
  1. Fry the plantain slices in a skillet until golden on both sides.
  2. Fry the eggs until the whites are set and the yolks remain runny.
Serve:
  1. Divide the gallo pinto among plates and top with fried egg, plantain, avocado, and fresh cheese.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 22gFat: 24gSaturated Fat: 6gCholesterol: 250mgSodium: 730mgFiber: 12gSugar: 14g

Notes

  • Cold rice keeps the grains distinct.
  • Add bean liquid gradually.
  • Serve the eggs and plantains immediately after cooking.

Keep exploring

All recipes →