Gallo Pinto
Costa Rica's national breakfast: rice and black beans fried together until the rice turns a speckled "painted rooster" color, seasoned with Salsa Lizano.
Vegan
How this varies: Salsa Lizano is what actually makes gallo pinto taste like Costa Rica rather than generic rice and beans — Worcestershire sauce is the closest widely available substitute, but isn't quite the same tangy, cumin-forward flavor.
Ingredients
- 3 cups cooked black beans, with 1/2 cup of their cooking liquid
- 3 cups cooked white rice, day-old
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 3 tbsp Salsa Lizano (or Worcestershire sauce as a substitute)
- 2 tbsp oil
- Salt, to taste
Steps
- Heat oil in a large pan, saute onion, bell pepper, and garlic until softened.
- Add the black beans with their cooking liquid, simmer a couple minutes.
- Stir in the day-old rice, breaking up any clumps, and cook until the rice takes on the beans' color.
- Stir in Salsa Lizano and cilantro, season with salt.
- Serve hot, traditionally alongside eggs, sour cream, and fried plantains.