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