This post may contain affiliate links. Read my disclosure policy. Gallo Pinto is a beloved Central American breakfast dish that is traditionally served with fried eggs, sour cream, and plantains. This flavorful meal is made with leftover rice and black beans, making it quick and easy to prepare.
I recently visited Costa Rica and fell in love with Gallo Pinto. It holds a special place in the hearts and stomachs of Central Americans, with Costa Rica and Nicaragua both claiming it as their national dish. The combination of rice and beans, along with onions, bell peppers, and cilantro, create a unique and delicious flavor profile.
I always have leftover rice in my fridge, so I decided to recreate this dish at home. It’s a high-fiber meal that is also vegetarian, vegan, gluten-free, anti-inflammatory, and dairy-free. With its delicious seasonings and budget-friendly ingredients, Gallo Pinto is a perfect meal for any day of the week.
To make Gallo Pinto, you’ll need olive oil, sofrito, black beans, Salsa Lizano, ground cumin, and white rice. The sofrito adds a depth of flavor to the dish, while the beans, cumin, and Salsa Lizano bring out the traditional Central American taste.
Serve your Gallo Pinto with eggs, avocado, tortillas, or plantains for a complete meal. Feel free to get creative with variations, such as swapping black beans for red beans or adding in extra vegetables or meats.
Gallo Pinto can be enjoyed for breakfast, lunch, or dinner, and can be stored in the fridge or freezer for later use. Try out this authentic Central American recipe and enjoy a taste of Costa Rica and Nicaragua in your own home!
