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| Gallo Pinto |
Ingredients
Costa Rica’s national dish is, without a doubt, Gallo Pinto. You’ll find Costa Rican Gallo Pinto all over the country on the plates of locals and visitors alike. Gallo Pinto is the traditional Costa Rican breakfast dish that consists of Costa Rican rice and beans served with egg, sausage, sour cream and slathered with the local favourite, Lizano sauce – this is a traditional brown sauce comparable to Worcestershire sauce.
There is a fierce rivalry between Nicaragua (who also calls Gallo Pinto – their national dish) and Costa Rica over its origins. Costa Rica claims the dish was created in the early 1900s in a suburb of San Jose, whereas Nicaragua believes Gallo Pinto was created on its Caribbean shores. Either way, the predominantly rice and beans dish is a staple of each country’s respective diets.
Costa Rican Gallo Pinto is a mix of white rice (though some updated recipes swap this out for brown rice), black beans, red bell pepper, cilantro, onion, sour cream, and consomé de pollo or chicken broth – all fried up together over medium heat. It is a relatively simple dish to make but oh-so-delicious!
Cooking Instructions
Ingredients
▢2 tablespoons light-tasting oil (vegetable, mild olive, canola)
▢1 red bell pepper , chopped
▢1 small yellow onion , chopped
▢2 cloves garlic , minced
▢2 cups cooked black beans , in 3/4 cup reserved cooking liquid*
▢1/4 cup Salsa Lizano **
▢3 cups cooked rice , preferably, day-old and refrigerated
▢1/4 cup chopped fresh cilantro |
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