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Gallo Pinto

Name: Gallo Pinto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Nicaraguan, Costa Rican
Ingredients: 3 cups cooked white rice (preferably day-old); 2 cups cooked black beans (with 1/4 cup bean liquid); 1 medium onion, finely diced; 1 red bell pepper, finely diced; 3 garlic cloves, minced; 2 tbsp vegetable oil; 3 tbsp Salsa Lizano; 1/4 cup fresh cilantro, chopped

Nicaraguan · Main

A traditional and hearty Latin American staple, this Nicaraguan and Costa Rican breakfast classic combines seasoned rice and black beans with aromatic peppers, onions, and the unique, savory tang of Salsa Lizano.

Ready in 30 minutesVeganVegetarian

The EZdish collectionAI-created recipe

Jump to recipe

25 minA little patience, a lot of flavor

Prep time10 min

Cook time15 min

Servings4 people

DifficultyEasy

The recipe Tips & storage

Let's make something good

How to make it

6 steps. Take it one step at a time.

Heat the vegetable oil
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat.
Add the diced onion and bell pepper
Add the diced onion and bell pepper. Sauté for about 4–5 minutes until the onion is translucent and the pepper is soft.
5 min
Add the minced garlic
Add the minced garlic and cook for another 1 minute until fragrant.
1 min
Add the cooked beans and their liquid
Add the cooked beans and their liquid to the skillet. Cook for 2–3 minutes, allowing some of the liquid to evaporate slightly while stirring.
3 min
Stir in the cooked rice and Salsa Lizano
Stir in the cooked rice and Salsa Lizano. Mix thoroughly until the rice is evenly coated and take on the color of the beans and sauce. Sauté for 5 minutes, stirring occasionally, until everything is heated through and slightly crispy if desired.
5 min
Turn off the heat
Turn off the heat and stir in the fresh cilantro. Serve hot, traditionally with fried eggs, sour cream, and fried plantains.

A little kitchen wisdom

Authentic Gallo Pinto relies on Salsa Lizano for its distinct flavor profile. Using day-old rice is best as the grains are drier and separate more easily.

What you'll need

Large skilletWooden spoonChef knife

Keep the good going

For now. And for later.

Make it ahead

You can cook the rice and beans up to 2 days in advance. In fact, cold rice makes for a better texture.

Store & enjoy

Store in an airtight container in the refrigerator. Reheat in a skillet with a splash of water or oil to regain texture.

Allergens

Contains mustard.

Keep exploring

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website October 10, 2026. Updated October 11, 2026. First published in the EZdish collection February 3, 2026.

How to make it

Heat the vegetable oil

Add the diced onion and bell pepper

Add the minced garlic

Add the cooked beans and their liquid

Stir in the cooked rice and Salsa Lizano

Turn off the heat

A little kitchen wisdom

What you'll need

For now. And for later.

Make it ahead

Store & enjoy

Allergens

A recipe worth keeping.

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