Entree: Costa Rica – Northern Culinary Region – Gallo Pinto (Costa Rican savory fried rice and beans seasoned with onions, peppers, cilantro, and Salsa Lizano)

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 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, finely chopped, approx. 6 oz (170 g)
- 1 medium red bell pepper, seeded and finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 4 cups (800 g) cooked long-grain white rice, cooled
- 1 1/2 cups (350 g) cooked black beans, with 1/4 cup (60 ml) reserved cooking liquid
- 2 tbsp (30 ml) Salsa Lizano
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 scallions (green onions), thinly sliced
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 1-2 tbsp (15-30 ml) additional oil or butter for finishing, optional
- Lime wedges for serving, optional

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large skillet or plancha over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
2. Stir in the cooked black beans with 1/4 cup (60 ml) of the reserved bean liquid, then fold in the cooked rice and Salsa Lizano. Break up any clumps and fry, stirring frequently, until the rice is thoroughly heated and slightly crisp in places, about 6–8 minutes.
3. Fold in the chopped cilantro and sliced scallions, season with salt and black pepper, and drizzle 1–2 tbsp (15–30 ml) oil or butter if desired for gloss. Adjust seasoning to taste.
4. Serve hot as an entree portion, optionally topped with fried eggs and accompanied by plantains or a simple salad.