Gallo Pinto is a Central American breakfast typically served with fried eggs, sour cream, and plantains. It’s made with leftover rice and black beans, so it’s quick to prepare.

Gallo Pinto

I recently vacationed in Costa Rica and had Gallo Pinto for breakfast so often that I recreated it as soon as I got home! Gallo pinto, which translates to “spotted rooster,” holds a special place in Central Americans’ hearts (and stomachs). This simple combination of rice and beans isn’t just a meal – it’s a cultural cornerstone in Costa Rica and Nicaragua, each country claiming it as their national dish. Traditionally made with leftover black beans and long-grain white rice, it gets its “spotted” appearance from how the beans are cooked and integrated with the rice. Onions, bell peppers, and a hint of cilantro provide freshness, while Lizano sauce, a Worcestershire-like condiment, adds a tangy kick.

Why I Could Eat Gallo Pinto Every Week!

In my house, we eat rice and beans at least once a week–if not more! So naturally, I ordered gallo pinto a lot in Costa Rica, and I was lucky to get the chef to tell me how it’s made. The beauty of this dish is that it doesn’t take long because it’s made with leftover rice and beans. I always have leftover rice in my fridge, and to save time, I used canned beans, which worked just fine. Here are some more reasons to love gallo pinto:

• High-Fiber: Packed with fiber-rich beans and rice, each serving has over 5 grams of fiber, which supports digestive health and keeps you satisfied for longer.
• Great for Many Dietary Restrictions: Gallo pinto is vegetarian, vegan, gluten-free, anti-inflammatory, and dairy-free.
• Delicious: Sofrito, cumin, and Salsa Lizano perfectly season the rice and beans.
• Budget-Friendly: Rice and beans are affordable pantry staples, providing a nutritious and filling base.

Gallo Pinto Ingredients

The two main ingredients in gallo pinto are rice and beans, but more are added to make the meal flavorful. See the exact measurements are in the recipe card at the bottom.

• Olive oil for sautéing the vegetables.
• Sofrito is the base of gallo pinto. Sofrito contains onion, bell pepper, cilantro, and salt.
• Black Beans: If you have leftover black beans, use those. Otherwise, canned beans are an excellent shortcut. Reserve some of the liquid to cook the beans in.
• Salsa Lizano: You can order Salsa Lizano from Amazon if your supermarket doesn’t sell it.
• Ground Cumin adds a subtle smokiness.
• White Rice: Gallo pinto is a fantastic way to use leftover rice, but if you need to cook it from scratch, follow my Instant Pot rice instructions or see how I make it on the stove.

How to Make Gallo Pinto

Here’s how to make this easy gallo pinto recipe, but keep scrolling down to the recipe card for the complete instructions.

1. Make the Sofrito: Cook the onion, bell pepper, cilantro, and salt in a large skillet until the veggies are soft.
2. Beans: Add the black beans, their liquid, Salsa Lizano, and cumin. Bring it to a boil and simmer for a minute.
3. Rice: Stir in the rice and cook until heated.
4. How to Serve Gallo Pinto: Serve the rice and beans with eggs, avocado, corn tortillas, and/or sweet plantains.

Storage

• Refrigerate gallo pinto in an airtight container for up to 4 days.
• Freeze leftovers for 3 months. Microwave a few minutes to heat up.

More Latin Breakfast Recipes

If you want to try some more Latin breakfast ideas, try these:

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