There is a reason why there is a saying in Costa Rica that directly translates to “more Costa Rican than gallo pinto.” After all, gallo pinto is the most popular and traditional Costa Rican dish there is. It can be eaten for breakfast, lunch, and dinner; it is a staple in the country’s culture. Since I grew up eating this dish, I thought what better recipe to share than one that represents my culture? And, for those who are not cooking fanatics (like myself), this recipe is relatively easy to follow. I hope you enjoy this dish as much as I do. It can be served with fried plantains and eggs as well and should take roughly thirty minutes to prepare and cook.
3 cups white rice, already cooked
2 cups canned black beans
~2 tablespoons olive oil
Cilantro (however much you would like for extra flavor)
Chopped onions (1 small onion will suffice)
~2 cloves minced garlic
- Fry onions and garlic in olive oil in a large pan until golden
- Add beans first, stirring to make even
- Add white rice after beans, continuing to stir in pan
- Add cilantro at the end for extra flavor
Serve with eggs for breakfast, along with fried or sweet plantains for a full, hearty meal!