One of the most beautiful places I’ve ever been was Costa Rica. Beautiful lush green landscape, volcano’s, mountains, beaches, clean and the friendliest proud people. The food was fantastic! And in the ten days, we were there we never had a bad meal or something we didn’t like. We loved everything about the country.
Seafood, vegetables, and other dishes were always fresh and delicious. My personal favorite dish was Gallo Pinto. I enjoyed it every morning. Beans and rice seems heavy for breakfast but it was not! Gallo Pinto is a traditional Costa Rican food and even has a day dedicated to it. Black beans and rice dish that can be eaten for breakfast, lunch or dinner.
As you can imagine once we came back from Costa Rica all I wanted for breakfast was Gallo Pinto. Once we came home and settled back into reality. My search started for a good Gallo Pinto recipe started. I found a ton of recipes and experimented a ton. The tradition method requires Salsa Lizano Sauce which can be found all over Costa Rico. It’s similar to Worcestershire Sauce in the US. Or you could mix of cumin, coriander, and ginger seasoning together. I tried it all three ways. The Gallo Pinto with Worcestershire didn’t even taste close. I found it to tasted much better with the mix of cumin, coriander, & ginger. Then I found the Salsa Lizano Sauce on Amazon and ordered it.
What you need:
1 cup cooked rice (brown short grain rice)
1 cup cooked black beans
1 chopped red pepper
1 chopped onion
2 cloves garlic, chopped
1 tbsp of sunflower oil
1/4 cup of fresh cilantro
4 tbsp Salsa Lizano ( if you can’t find Salsa Lizano Sauce you could use 1 tsp of each cumin, coriander, 1/2 tsp ginger)
Pinch of pepper
In a frying pan, saute onion, red pepper, and garlic in sunflower oil. Cook 3-4 minutes until onions are translucent.
Add the black beans to the frying pan.
Then add black pepper and Salsa Lizano sauce or seasonings if you don’t have it.
Stir in rice and chopped cilantro.
Let it cook for a few minutes, but don’t let it dry out.
Remove from heat and serve.
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