Gallo Pinto

Serve with a fried egg and some avocado on the side for a perfect way to start the day. To boost the texture, taste, and nutrition, add a big handful of chopped kale or other leafy greens when you add the beans to the pan. Your taste buds (and gut bacteria) will thank you for this tasty, fiber-packed meal.


  • 1 ½ tablespoons extra-virgin olive oil
  • ½ cup finely diced yellow onion
  • ½ cup finely diced red bell pepper
  • 1 ½ tablespoons minced garlic
  • 2 cups cooked black beans , undrained
  • 1 ½ tablespoons salsa Lizano (or Worcestershire sauce), see Notes
  • 2 cups cooked brown rice (see Notes)
  • Finely chopped cilantro , for garnish


  1. Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and bell pepper and saute until onions are translucent and fragrant, about 5 minutes.
  2. Add black beans with their liquid and salsa Lizano into the skillet. Simmer over medium heat until about half of the liquid has reduced, but the mixture remains moist, about 5-7 minutes. If the pan goes dry, add more bean cooking liquid or water, a few tablespoons at a time, to the pan.
  3. Add brown rice and stir until the mixture is well combined. Garnish with cilantro and serve.

Recipe Notes

Salsa Lizano is a condiment produced in Costa Rica that definitely packs a flavor punch. It is more tangy and smokey in flavor than spicy, and is used to season a variety of dishes, especially gallo pinto. You can buy it on Amazon and some hispanic markets. You can use Worcestershire sauce as a substitute.
For the very best results, use rice and beans that are a day or two old and have been stowed in the refrigerator.