Gallo Pinto with Fried Eggs
Gallo Pinto is a beloved staple of Costa Rican cuisine, combining perfectly cooked rice and black beans with vibrant spices and fresh vegetables. This dish is traditionally enjoyed with soft corn tortillas and is versatile enough for breakfast, lunch, or dinner. The addition of fried eggs elevates this dish, providing a protein-packed finish that pairs wonderfully with the rich, savory flavors of Salsa Lizano, a unique Costa Rican condiment with a sweet and savory profile. For an authentic experience, serve this hearty meal with fresh cilantro sprinkled on top, and a side of warm tortillas for scooping.
4
Servings
300
Calories
13
Ingredients
Ingredients
long-grain white rice
3/4 cup (uncooked)
kosher salt
to taste
canola oil
2 tablespoons
small yellow onion
1 (diced)
medium red bell pepper
1/2 (seeded and diced)
large garlic cloves
2 (minced)
ground cumin
1/2 teaspoon
tomato sauce
1/4 cup
black beans
1 (16 ounce) can (drained and rinsed)
Salsa Lizano
3 tablespoons (more to taste)
fresh ground black pepper
to taste
large eggs
8 (for frying)
fresh cilantro
2 tablespoons (chopped)
Instructions
1
In a medium saucepan, combine the long-grain white rice, a generous pinch of kosher salt, and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and keep covered to steam.
2
While the rice cooks, heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add the diced onion, diced red bell pepper, minced garlic, and a pinch of kosher salt. Cook, stirring occasionally, until the onion and pepper become soft, about 3 minutes. Stir in the ground cumin and cook for an additional 30 seconds until fragrant.
3
Next, add the tomato sauce to the vegetable mixture and stir for about 1 minute. Then, incorporate the drained and rinsed black beans along with 1 cup of water. Allow the mixture to simmer, reducing the liquid until it reaches the level of the beans, approximately 4 minutes.
4
Fold the cooked rice into the bean mixture, ensuring everything is well combined. Stir in the Salsa Lizano, and adjust the taste with additional salt and pepper as needed. Keep the mixture warm over low heat.
5
In a nonstick skillet, heat the remaining tablespoon of canola oil over medium heat. Gently crack the eggs into the skillet, taking care not to break the yolks. Season with salt and pepper, cover the skillet, and let cook until the egg whites are set and the yolks are just beginning to firm up, roughly 2 to 3 minutes. If necessary, adjust the heat to ensure the eggs cook gently.
6
To serve, place a generous scoop of the rice and beans mixture on each plate, then carefully slide two fried eggs on top. Garnish with chopped fresh cilantro for a burst of color and flavor, and serve with warm corn tortillas on the side.
Nutrition Information
17g
Fat
17.5g
Carbs
19.5g
Protein
7.5g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Gallo Pinto?
Gallo Pinto is a beloved staple of Costa Rican cuisine that combines perfectly cooked rice and black beans with vibrant spices and fresh vegetables.
What are the main ingredients in this recipe?
The main ingredients include long-grain white rice, black beans, Salsa Lizano, eggs, yellow onion, red bell pepper, garlic, and tomato sauce.
How do I cook the rice for Gallo Pinto?
Combine 3/4 cup rice with 1.5 cups water and salt, bring to a boil, then simmer on low for 15 minutes until tender.
What type of rice is best for this dish?
This recipe calls for long-grain white rice.
What is Salsa Lizano?
Salsa Lizano is a unique Costa Rican condiment known for its sweet and savory profile.
How much Salsa Lizano should I use?
The recipe suggests 3 tablespoons, but you can add more to taste.
What kind of beans are used?
One 16-ounce can of black beans, drained and rinsed, is used for this recipe.
How many servings does this recipe make?
This recipe yields 4 servings.
How many eggs are included per serving?
The recipe uses 8 large eggs, which allows for 2 fried eggs per serving.
How do I prepare the vegetables?
You should dice the yellow onion, seed and dice the red bell pepper, and mince the garlic.
How long do the vegetables need to sauté?
Sauté the onion, red bell pepper, and garlic for about 3 minutes until soft.
What spices are used in Gallo Pinto?
The recipe uses ground cumin, kosher salt, and fresh ground black pepper.
What is the purpose of the tomato sauce?
The tomato sauce is stirred into the vegetable mixture to add depth of flavor before adding the beans.
How do I combine the rice and beans?
Once the rice is cooked and the bean liquid has reduced, fold the rice into the bean mixture until well combined.
How do I fry the eggs for this dish?
Crack eggs into a nonstick skillet with oil, season, cover, and cook for 2 to 3 minutes until whites are set.
What is the calorie count for a serving?
Each serving contains approximately 300 calories.
How much protein is in this meal?
One serving provides 19.5 grams of protein.
What is the fat content per serving?
There are 17 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 17.5 grams of carbohydrates.
Is Gallo Pinto high in fiber?
Yes, it contains 7.5 grams of fiber per serving.
How much sugar is in this recipe?
There are 2 grams of sugar per serving.
What garnish is recommended?
Chopped fresh cilantro is recommended for a burst of color and flavor.
What should be served on the side?
It is traditionally served with warm corn tortillas for scooping.
Is this recipe suitable for vegetarians?
Yes, this dish is tagged as vegetarian.
At what time of day is Gallo Pinto eaten?
It is versatile enough for breakfast, lunch, or dinner.
What type of oil is used for cooking?
The recipe uses canola oil for both the vegetables and the fried eggs.
How much water is added to the beans?
Incorporate 1 cup of water with the black beans and simmer to reduce.
How long does it take to fry the eggs?
The eggs take roughly 2 to 3 minutes to cook.
How many garlic cloves are needed?
The recipe calls for 2 large minced garlic cloves.
What is the texture of the rice after cooking?
The rice should be tender after simmering for 15 minutes and steaming while covered.