Gallo pinto is the national dish of Costa Rica, a dish composed of rice and beans and is commonly served at breakfast, lunch and dinner. Even though Gallo Pinto is served very frequently, it often comes with different sides and toppings, for example , for breakfast it usually comes with avocado and a fried egg. For lunch it is put on corn tortillas and topped with sour cream and tomatoes and for dinner it is frequently served as side dish to chicken or fish. Gallo Pinto literally translates to “spotted rooster” in Spanish.
In order to make the best tasting Gallo Pinto according to my ‘tico’ teacher here in San Jose, the rice needs to be made at least a day in advance so that it is dry and can absorb all the spices of the dish. The day before making gallo pinto, make the rice in a rice cooker or crock pot by combining 2 cups of water, 1 ½ cups of rice, 1 bouillon cube and ½ tablespoon sugar.
- 4 15oz canned, low sodium black beans
- 1 yellow Spanish onion, finely diced
- 1 red sweet pepper
- 2 cups (350 ml) white rice
- ½ teaspoon (2.5 ml) salt
- 1 Tablespoon (15 ml) vegetable oil
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon lizano salsa
- 2 bouillon cubes (Chicken, Beef, or vegetable)
- 8-10 sprigs cilantro (coriander leaf) fresh or frozen