Entree: Costa Rica – Central Culinary Region – Gallo Pinto (Spotted Rooster)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 cups (600 g) cooked long-grain white rice, preferably day-old
- 2 cups (480 g) cooked black beans, drained with 1/4 cup (60 ml) reserved cooking liquid
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 small red bell pepper, finely chopped, about 3/4 cup (120 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) Lizano sauce (substitute Worcestershire + 1 tsp [5 ml] brown sugar if unavailable)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) black pepper
- 1 tsp (5 ml) kosher salt, or to taste
- Optional: 2 green onions, sliced, about 1/4 cup (25 g)

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and sauté until softened and translucent, about 5–7 minutes.
2. Stir in the minced garlic, cumin, and black pepper and cook 30–60 seconds until fragrant.
3. Add the cooked black beans and 1/4 cup (60 ml) reserved bean cooking liquid; cook, stirring, 2–3 minutes to warm and slightly mash some beans to create texture.
4. Add the cooked rice, breaking up any clumps, and mix thoroughly with the beans and vegetables. Cook, stirring occasionally, 5–7 minutes until heated through.
5. Stir in Lizano sauce, chopped cilantro, and salt; taste and adjust seasoning. If mixture seems dry, add up to 2 tbsp (30 ml) additional reserved bean liquid or water.
6. Fold in sliced green onions if using, remove from heat, and let rest 2 minutes before serving. Serve hot as an entree with eggs, fried cheese, or plantains optional.