Description
A traditional Costa Rican dish made with rice and black beans, flavored with onions, peppers, and Salsa Lizano.
Ingredients
Scale
- 1 tbsp olive oil
- 3 cups black beans
- 1/4 cup bean broth (use bean broth reserved after cooking your dried black beans, or bean broth from the canned beans, can sub water)
- 3 cups cooked rice (you will need to use day old/leftover rice)
- 1 cup onion (finely chopped, about 1 small onion)
- 1 cup red bell pepper (diced, about 1 small red bell pepper)
- 1/4 cup cilantro (finely chopped, use both the stems and the leaves)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Salsa Lizano (plus extra to pour over your Gallo Pinto)
Instructions
- Heat the olive oil in a large frying pan on medium heat. Once hot, add the onion and red bell pepper. Stir constantly for about 3 minutes and cook until the onion is translucent.
- Then add the cilantro and cook, stirring all the while, for about one minute. You’ve just made the sofrito!
- Now add the rice and use your spoon or spatula to break up any clumps of rice. Stir to combine thoroughly.
- Lower the heat just a bit, then add the bean broth (or water), salt and pepper, cooked black beans, and 1 tablespoon of Lizano.
- Stir to combine all of the ingredients and heat through for about 1-2 minutes, or until thoroughly warmed and heated through.
- Taste and add additional salt and pepper if you desire and plenty of Salsa Lizano drizzled over your Gallo Pinto!
Notes
- This dish is best served with day-old rice for better texture.
- Feel free to adjust the spice level by adding hot sauce or peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Costa Rican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg