Why this recipe works: Classic Costa Rican comfort food, simple pantry ingredients, and big flavor thanks to Salsa Lizano.
At a glance: 30 minutes • 4 servings • One-pan rice and beans.
A big part of traveling is food. It’s the great connector—shaping our memories and cultivating community. Friends and strangers alike share their cultural traditions, their favorite foods, and their most treasured recipes.
Surely, you’ll have some unforgettable meals on one of Rustic Pathways’ high school summer travel programs, but if you can’t wait for your trip to begin, here’s a Costa Rican favorite you can prepare at home: Gallo Pinto.
If you’ve ever been to Costa Rica, you most definitely have eaten Gallo Pinto. Almost every Latin American country has a version of rice and beans, and in Costa Rica it’s this dish.
The name Gallo Pinto literally translates to “spotted hen”—a nod to its speckled black-and-white appearance from rice and black beans cooked together. You’ll find this dish in every home and many restaurants across the country. It’s the national dish of Costa Rica, after all.
Gallo Pinto is most commonly eaten for breakfast, often accompanied by a fried egg, sweet plantains, sausage, or fried cheese. But don’t let that stop you from making it as a side for lunch or dinner. Gallo Pinto is always tasty.
What makes it particularly delicious is the secret ingredient, Salsa Lizano. You can find it at many Latin American markets, and if it’s not available locally, it’s easy to order online.
Pura vida and buen provecho!
Ingredients for Gallo Pinto
Prep time:
Servings:
Main Ingredients
- 4 cups cooked long grain rice
- 2 cups cooked black beans with 1/2 cup broth
- 3 garlic cloves, minced
- 1/2 cup chopped white onion
- 1 chopped chile dulce (sweet pepper)
- 3 tablespoons chopped cilantro
- 1/2 cup Salsa Lizano
- 1 teaspoon butter or oil
To Serve
- Fried egg
- Sweet plantains
- Sausage
- Cheese
How to Make Gallo Pinto (Step-by-Step)
- Fry the minced garlic on high for about 2 minutes in a large frying pan. Lower the heat and add butter or oil,
sweet pepper, 1 tablespoon of cilantro, and onion. Sauté for a couple of minutes until fragrant. - Add the black beans with their broth and the Salsa Lizano. You can use more or less Salsa Lizano depending on
how you like it. Bring to a gentle boil for about 1 minute. - Lower the heat and add the cooked rice. Simmer for about 20 minutes, mixing occasionally, until all the excess
liquid is absorbed and the rice and beans are evenly combined. - Stir in the remaining fresh cilantro, adjust seasoning if needed, and serve hot.
How to Serve Gallo Pinto
For a traditional Costa Rican breakfast, serve your Gallo Pinto with a fried egg, sweet plantains, sausage, or fried cheese. For lunch or dinner, it pairs well with grilled meats, salads, or roasted vegetables.
Experience Costa Rica with Rustic Pathways
Want to taste Gallo Pinto in Costa Rica itself? Join one of Rustic Pathways’ student travel programs to experience local markets, homestyle cooking, and the pura vida lifestyle firsthand.
Explore our programs in Costa Rica or browse all high school summer travel programs.
Interested in customizing a food-focused group tour in Costa Rica or Latin America?
Contact us to start planning your culinary adventure.