Gallo Pinto is considered comida tipica in Costa Rica. It is an authentic Costa Rican breakfast and the way most Ticos start their day, but it is also served at lunch and dinner.
“Salsa Lizano” is a mild sauce used on every day cooking in Costa Rica.
- 3 tablespoon vegetable or corn oil
- ½ cup onions, peeled and cut into ¼” dice
- ½ cup red bell pepper, cored, trimmed and cut into ¼” dice
- 1 cup pre-cooked black beans
- 2 cup pre-cooked long grain rice
- 1 tablespoon worcestershire sauce, or more to taste
- ¼ teaspoon salt, or more to taste
- 2 tablespoon cilantro leaves, minced
- lizano sauce to taste
Heat the oil in a skillet set over medium heat. Add onions and cook, stirring often, until just beginning to brown, about 6 minutes. Add the red bell pepper, and cook stirring often until softened, about 2 minutes more Add the beans and some of their liquid. Lower the heat and stir for a minute. Add rice, Worcestershire sauce, salt and cilantro. You may need to add a tablespoon or so of water to achieve a neither dry nor soupy texture. Mix well and simmer for 5 minutes. Serve hot with eggs, toast, possibly fried plantains and the Lizano sauce on the side.