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Costa Rican gallo pinto with black beans, rice, fried egg, plantain, avocado, cheese, and cilantro.

Costa Rican Gallo Pinto with Eggs and Plantain

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Costa Rican black bean rice seasoned with peppers and savory sauce, served with eggs, plantain, avocado, and cheese.
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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.