I hear your shocked gasps! A travesty, right? How can a common side dish we revere NOT come out on top in the food wars?
Because, dear friends, there’s something in the Costa Rican national food lexicon called gallo pinto, and it is delicious – for breakfast, lunch and dinner. A mixture of beans and rice, it adds flavor and savoriness to the humblest of meals.
Breakfast buffet 
“Costarricense” – which means the Costa Rican 
Deconstructed on a “casado”
As you can see from the photos, the cooked beans are whatever you want – red, black, pinto. Two parts cooked white rice adds even more flavor.
Saute red pepper, onion and garlic until tender. Throw in the beans and a healthy dose of Salsa Lizano (another Costa Rican national treasure), and cook a little more. Then add in the rice and cook it low and slow for about 20 minutes. Add in a healthy dose of chopped cilantro and serve it warm. Yum! Plus – gluten free and vegan, folks!
BTW, Salsa Lizano is on every table, but you might not find salt and pepper. This smooth sauce is rich in complex flavors without being spicy hot. You can find it in many grocery stores here in the US – or order it on Amazon.
Have you tried gallo pinto? When you make this at home, please let us know how you like it – or better yet, send us a picture!
Yvonne
Yvonne is a freelance writer, photographer, dedicated foodie, and gardening plantaholic. Travel is her passion and addiction. She writes fiction in romantic suspense and psychological thrillers, coaches creatives about their businesses and their books, and studies human behavior and the natural world as a nerdy lifelong learner.
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