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Gallo Pinto

Contributor: Christine Pittman
This Costa Rican Gallo Pinto (Rice and Beans) is made using only pantry staples and then is topped with a satisfying fried egg.
  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • Olive oil
  • Optional vegetables*
  • 2 cups long grain white rice
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 3 and 1/2 cups water
  • 114 ounce cans of beans (I use chickpeas, but black or red beans are traditional), drained
  • 2 Tbsp. Salsa Lizano**
  • 6 eggs (optional)

Instructions

  1. In a medium-sized saucepan that has a lid, warm 1 tablespoon of the olive oil over medium-high heat. Add any optional vegetables and saute until softened, 3-4 minutes.
  2. Stir in the rice and toast lightly in the oil for a minute. Stir in the garlic powder, onion powder, and salt. Add the water and stir.
  3. Increase heat to high and let it come to a boil. Reduce the heat to low, cover the pot, and simmer until rice is tender, 16-20 minutes.
  4. Stir in the beans and the Salsa Lizano. Remove the sauce pan from the heat and replace the lid so that everything stays warm.
  5. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack in the eggs. Cook to desired doneness (sunny side up and still runny is how I do it here).
  6. While the eggs are cooking, taste the rice mixture and add more salt if needed.
  7. Serve rice topped with fried eggs.

Notes

*If you have any of these vegetables, use them in step #1: 1 small onion (chopped), 2 carrots (shredded), 1 bell pepper (chopped), 2 cloves garlic (minced), 2 ribs celery (chopped). If you are using onion, then omit the onion powder from the recipe. If you are using garlic, then omit the garlic powder from the recipe.

**If you don’t have Salsa Lizano mix together 2 teaspoons of honey, 2 teaspoons ketchup, 1 teaspoon hot sauce and 1 teaspoon Worcestershire sauce and use that in its place.