I love this recipe because it turns basic pantry staples into something truly special. The combination of sautéed vegetables, savory black beans, and aromatic cumin makes the kitchen smell amazing. The Salsa Lizano adds a tangy, smoky depth that ties everything together beautifully. Whether I serve it with eggs for breakfast or plantains for dinner, this dish always feels nourishing and full of flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon vegetable oil 1 tablespoon butter 1 red bell pepper, finely diced 1 yellow onion, finely diced 2 ribs celery, finely diced 2 cloves garlic, minced 2 (15 oz) cans black beans, undrained 2 teaspoons chicken bouillon paste ½ teaspoon ground cumin 3 cups cold, leftover cooked white rice ⅓ cup Salsa Lizano ¼ cup finely chopped cilantro
For Serving (Optional): Warm corn tortillas Fried or scrambled eggs Fried plantains
Directions
I begin by draining the black beans but keeping about ¼ cup of the bean broth aside for later. Next, I heat the vegetable oil in a large skillet over medium-high heat. Once warm, I add the butter and let it melt. Then I stir in the diced bell pepper, onion, and celery, sautéing them for about 5 minutes until they’re soft and aromatic. I add the garlic and cook for another minute until fragrant. Then I stir in the black beans along with the reserved bean broth, Salsa Lizano, chicken bouillon paste, and cumin. I reduce the heat slightly and let the mixture simmer for about 5–8 minutes, stirring occasionally, until most of the liquid evaporates. After that, I add the cold, cooked rice to the skillet. Using a spatula, I gently fold the rice into the bean mixture, turning it from the bottom to keep the grains intact. I let it cook on low heat for about 10 minutes, stirring occasionally, until everything is hot and well combined. Finally, I stir in the chopped cilantro and taste for seasoning, adding salt and pepper if needed. I like to serve it warm with a side of corn tortillas, fried eggs, or sweet plantains for a complete meal.
Servings and Timing
This recipe serves 4 people. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Variations
Sometimes I use red beans instead of black beans for a Costa Rican-style twist. When I want to make it vegetarian, I replace the chicken bouillon paste with a vegetable-based one. For a spicier version, I add chopped jalapeños or a splash of hot sauce. If I have leftover cooked meat like shredded chicken or sausage, I toss it in for a heartier meal.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to sprinkle a bit of water over the rice before microwaving or reheating it on the stove over low heat to prevent it from drying out. It also tastes great cold as a quick lunch or packed meal.
FAQs
Can I use freshly cooked rice instead of leftover rice?
Yes, but I prefer using cold, leftover rice because it keeps the grains separate and prevents the dish from getting mushy.
What can I use instead of Salsa Lizano?
If I don’t have Salsa Lizano, I mix Worcestershire sauce with a bit of lime juice and hot sauce—it gives a similar tangy flavor.
Can I make this dish vegan?
Absolutely. I just swap the butter for extra oil and use vegetable bouillon paste instead of chicken.
How do I keep the rice from becoming sticky?
I make sure the rice is completely cooled before adding it to the pan and fold it gently rather than stirring too hard.
Can I add other vegetables?
Yes, I’ve added diced carrots, peas, or corn for extra color and flavor, and they blend right in.
What kind of rice works best?
I usually use long-grain white rice, but jasmine or basmati rice works beautifully too.
How do I make it spicier?
I toss in a bit of minced chili or serve it with hot sauce on the side for a fiery touch.
Can I freeze Gallo Pinto?
Yes, I freeze portions in airtight containers for up to 2 months. I thaw it overnight in the fridge and reheat it on the stove.
What does Salsa Lizano taste like?
It has a unique flavor that’s tangy, slightly sweet, and mildly smoky—somewhere between Worcestershire and mild hot sauce.
Can I serve it as a main dish?
Definitely. I often make it the centerpiece of a meal by serving it with eggs, avocado slices, and fried plantains.
Conclusion
I love how simple yet flavorful Gallo Pinto is—it’s humble food made extraordinary through fresh ingredients and a touch of spice. Every bite brings comfort and warmth, reminding me of the heartiness of traditional Central American cuisine. It’s perfect for any time of day and never fails to satisfy both my appetite and my soul.
A traditional Central American dish made with rice, beans, vegetables, and Salsa Lizano, Gallo Pinto is hearty, flavorful, and easy to make. This comforting meal is perfect for breakfast, lunch, or dinner and brings together savory, tangy, and aromatic flavors in every bite.
Total Time:25 minutes
Yield:4 servings
Ingredients
1 tbsp vegetable oil
1 tbsp butter
1 red bell pepper, finely diced
1 yellow onion, finely diced
2 ribs celery, finely diced
2 cloves garlic, minced
2 (15 oz) cans black beans, undrained
2 tsp chicken bouillon paste
½ tsp ground cumin
3 cups cold, leftover cooked white rice
⅓ cup Salsa Lizano
¼ cup finely chopped cilantro
For Serving (Optional): Warm corn tortillas, Fried or scrambled eggs, Fried plantains
Instructions
Drain the black beans, reserving about ¼ cup of the bean broth for later.
Heat vegetable oil in a large skillet over medium-high heat. Add butter and let it melt.
Add the diced red bell pepper, onion, and celery. Sauté for about 5 minutes until softened and aromatic. Stir in minced garlic and cook for another minute.
Add black beans, reserved bean broth, Salsa Lizano, chicken bouillon paste, and ground cumin. Reduce heat slightly and simmer for 5–8 minutes until most liquid evaporates.
Add the cold, cooked rice and gently fold it into the bean mixture, turning from the bottom to keep the grains intact. Cook over low heat for 10 minutes, stirring occasionally, until heated through and well combined.
Stir in chopped cilantro and adjust seasoning with salt and pepper to taste.
Serve warm with corn tortillas, fried or scrambled eggs, and fried plantains if desired.
Notes
Use red beans instead of black beans for a Costa Rican variation.
Make it vegetarian by using vegetable bouillon paste instead of chicken.
Add minced chili or hot sauce for extra heat.
Ensure rice is cold before adding to prevent stickiness.
Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
