Gallo Pinto (Costa Rica Style)

Gallo Pinto (Costa Rica Style)

It feels good to be back home and in the kitchen. I know I should be working on holiday recipes, but I missed some delicious Gallo Pinto from Costa Rica. We became very familiar with this dish since there were not many vegan restaurants in our area. One thing we could count on is Gallo Pinto, a simple dish with so much flavor. 

I grew up on beans and rice, but the flavors from Costa Rica are different. Gallo Pinto consists of beans, rice, onions, spices, and herbs. The ingredient that gives this dish so much flavor is the Lizano Salsa. We brought a big bottle home to relive the Costa Rica vibes. My version may not be authentic since I added my cilantro jalapeño sauce, but I would say it tasted bomb. Thank you, Costa Rica, for allowing me to enjoy your wonderful county and food. 

You can find Lizano Salsa at some specialty stores, but you can find it online easily. 

P.S I promised we have some bomb mushroom recipes coming up. :)


1 -2 TBSP grapeseed oil or avocado oil 

1/2 of onion chopped 

1 Tbsp minced garlic

4 cups of cooked black beans

1 chopped red bell pepper

3 cups of cooked brown rice 

1/2 cup of vegetable broth

1/2 cup of Lizano Salsa or Pico De Gallo

Salt and pepper to taste

Serve with Cilantro, Jalapeño Cashew Sauce, and Cilantro 


Step 1. Saute minced garlic and onions in oil until they start browning.


Step 2. Add cooked beans, veggie broth, salt, and pepper. Cover with a lid and cook for 10-15 minutes with medium heat.


Step 3. Add Lizano salsa and red bell pepper. Cover with a lid and cook for about 7-8 minutes on low. 


Step 4. Add cooked rice and mix. Simmer until the liquid is cooked down.


Step 5. Enjoy with Cilantro Jalapeno Sauce and Cilantro. This dish goes well with mixed veggies and plantains.  


Peace, Love and Vegan Food! 




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