Traditionally served for breakfast with fried or scrambled eggs, gallo pinto is a hearty and delicious Costa Rican tradition.Gallo pinto means “spotted rooster” in Spanish and describes the sparse mixture of black beans in the white rice.It is served with sour cream (called “natilla” in Costa Rica, which is thinner than the American version), slices of crispy fried white cheese (“queso frito”), plantains, sliced avocado, corn tortillas, and strong coffee, with fried or scrambled eggs Together, they are typically served as part of a hearty breakfast.
Heat oil in a large frying pan over medium-high heat and add chopped bell pepper and onion. Saute until peppers are soft and onions are transparent, about 6-8 minutes. Add minced garlic and saute for 1 minute.
Add black beans, bean broth, and salsa risano and mix well; simmer for 5 minutes, or until slightly thickened and liquid has evaporated slightly. Gently stir in cooked rice and cook until most of the liquid is absorbed, about 3-5 minutes.
Add chopped cilantro and stir. Season with more salsa risano, if desired. Serve on a serving platter.
*Simply substitute the broth from low-sodium canned beans. However, if you have the time to soak and cook the dried beans, the flavor and texture will pay off big time!**Salsa Lizano is a must for this dish. Salsa Lizano can be ordered at Latin markets or online.
