Costa Rican Gallo Pinto
By Chef: Vanessa
Authentic Costa Rican black beans and white rice, typically eaten as a breakfast dish. Very versatile as a vegetarian meal, or side dish to compliment any main entree.
Prep Time:
0 mins.
Cook Time:
30 mins.
Overall Rating:

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Recipe Ingredients & Directions


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2 cups Uncooked, White Long Grain Rice
1/4 cup Corn Oil
2 Tsp Salt
2 Tsp Garlic Salt
2 cups Water
n/a Non-stick cooking spray
1 - 15 oz. can Black Beans, whole
1 Large Egg
1 Tsp Salsa Lizano (optional)
Pinch Pepper, to taste


1. Pour Oil into large heated pot, add 2 cups of rice. Stir frequently to evenly coat rice with oil, keeping heat on high. 2. Add water to completely cover rice, and approximately an additional ľ? over rice. Use more than 2 cups of water if necessary. Add garlic salt and salt to taste, and stir well. 3. On medium high heat, allow the rice to soak up most of the water. 4. Once most of the water is absorbed and the rice is bubbling, turn heat to low and cover pot. Cook for 10-15 minutes, or until all of water is absorbed and rice is tender, stirring only once. Add more water if rice becomes too dry while cooking. 5. Heat large saucepan and coat with non-stick cooking spray. Add 2 cups of cooked rice, followed by beans, and one egg. 6. Add pepper to taste, and splashes of Salsa Lizano. This is a Costa Rican sauce used to season many traditional dishses, and may be available in the ethnic section of some grocers. 7. Combine all ingredients well, and cook on low heat until beans are thoroughly heated. 8. Serve immediately and enjoy!