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Costa Rican Gallo Pinto – GW RECIPE BOX

If you want to get to know a culture, eat its food!

Gallo Pinto, or just “Pinto” as native Costa Ricans call it, is a cultural staple throughout Latin America. Though it is both Costa Rica and Nicaragua’s national dish, this method is essentially pura vida vibes.

Every Tico has their own spin, but the most basic (yet delicious) version goes a little something like this:

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 to 10 friends


  • 2 tablespoons of butter or light-tasting oil
  • 1 chopped chile dulce (sweet pepper) or red bell pepper
  • 3 minced garlic cloves
  • 1/2 cup of chopped white onion
  • 2 cups cooked black beans, in 3/4 cup reserved cooking liquid
  • 1/2 cup Salsa Lizano
  • cups of cooked rice, preferably, day-old and refrigerated
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste


Heat the oil or butter in a large skillet over medium-high heat until shimmering

Sauté the sweet pepper and onions until peppers are soft and onions are translucent

Add minced garlic and cook until fragrant

Add the beans, broth, and Salsa Lizano

Bring to a boil for about 1 minute

Lower the heat and add the rice

Simmer for about 20 minutes, mixing occasionally until all the excess liquid is absorbed

Salt and pepper to taste

Sprinkle with a little fresh chopped cilantro just before serving

¡Buen provecho!