Mexican
Gallo Pinto
Pronounced “guyo pinto,” this is the traditional breakfast for much of Central America, but specifically Costa Rica. The name translates to “Spotted Chicken” just for interest sake.
This is a dish which fills you up and keeps you going all morning.
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
people
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Ingredients
- 2 tbsp olive oil
- 1 red pepper
- 1 small onion
- 2 cloves garlic
- 2 cups cooked black beans
- 1/4 cup Salza Lizano see recipe here
- 3 cups cooked rice preferably cooled
- 1/4 cup chopped cilantro
Ingredients
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Instructions
- Heat oil in a large skillet to saute the onion and bell pepper. Begin with the onion, then add the peppers after a few minutes.
- Add black beans, reserved cooking liquid and Salsa Lizano, and stir to combine. Simmer for 5 minutes to thicken slightly.
- Add rice, and cook until heated through and most of the liquid is absorbed.
- Stir in chopped cilantro. Season to taste with extra Salsa Lizano.
- Serve in a bowl or on a plate.
Recipe Notes
I tend to prep everything prior for this dish by making a heap of the mixture without the rice and storing it in the fridge. I do the same with rice, making 3 cups and placing that in the fridge.
For a single serving I put about 100 g of rice in a bowl, top that with 100 g of bean mixture, a liberal sprinkling of salt, and a large squeeze of Salsa Lizano. I mix it slightly with a spoon, and microwave on med for around two minutes, et voila. Desayuno!