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Loading...The national dish of Costa Rica, this humble rice and beans skillet gets its signature "spotted" look from dark beans tossed through day-old white rice. Salsa Lizano, the country's beloved sweet-tangy condiment, gives it an unmistakable flavor found at every traditional breakfast table.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 12 gFat
- 2 gSaturated Fat
- 58 gCarbs
- 8 gFiber
- 6 gSugar
- 13 gProtein
- 620 mgSodium
- 520 mgPotassium
- 70 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the beans and rice
- 3 cups cooked day-old white rice (cold, preferably refrigerated overnight)
- 1 1/2 cups cooked black beans, with 1/4 cup of their cooking liquid
- 1 medium yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 3 tablespoons Salsa Lizano
- 1 teaspoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1/3 cup fresh cilantro, chopped
- 1/2 teaspoon salt, plus more to taste
For serving (optional)
- 4 fried eggs
- 2 ripe plantains, sliced and fried
- 1/2 cup natilla or sour cream
- Warm corn tortillas
Directions
- Heat the oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and sauté for 4 to 5 minutes until softened and lightly browned at the edges.
- Stir in the minced garlic and cook for 30 seconds until fragrant, watching carefully so it does not burn.
- Pour in the cooked black beans along with 1/4 cup of their cooking liquid. Add the Salsa Lizano and Worcestershire sauce, then gently mash about a quarter of the beans against the side of the skillet with a wooden spoon to help thicken the mixture. Simmer for 2 to 3 minutes until the liquid reduces slightly.
- Add the cold cooked rice and chopped cilantro to the skillet. Use a spatula to break up any clumps and fold everything together until the rice is evenly speckled with beans and the color is uniform throughout, about 2 minutes.
- Press the rice mixture flat across the skillet and let it cook undisturbed for 3 to 4 minutes so a crispy golden crust forms on the bottom. Stir once, press flat again, and cook 2 more minutes for extra texture. Taste and adjust with salt.
- Remove from heat and let rest for 2 minutes so the flavors settle. Serve hot, topped with a fried egg, a few slices of sweet fried plantain, a dollop of natilla, and warm corn tortillas on the side.
Cook’s Notes
- Day-old refrigerated rice is essential: freshly cooked rice contains too much moisture and turns mushy in the skillet.
- No Salsa Lizano? Mix 2 tablespoons Worcestershire sauce with 1 tablespoon ketchup, 1 teaspoon brown sugar, and a pinch of ground cumin for a close substitute.
- Resist stirring too often while the rice crisps on the bottom; those golden toasted bits are the soul of authentic gallo pinto.
- Dried beans cooked from scratch deliver far better flavor than canned; season the pot with garlic, oregano, and a bay leaf while they simmer.
- For a heartier weekend breakfast, stir in 1 cup of diced cooked pork or crispy bacon bits along with the rice.
