Costa Rica's national breakfast of rice and black beans stir-fried together with Lizano sauce, onion, and bell pepper, served with eggs, sour cream, and tortillas.
Ingredients
3 cups cooked white rice (day-old preferred)
2 cups cooked black beans with some liquid
1 onion, finely diced
1 red bell pepper, diced
3 cloves garlic, minced
3 tbsp Lizano sauce
2 tbsp vegetable oil
1/4 cup fresh cilantro, chopped
Salt and pepper
Instructions
1Heat oil in a large skillet over medium-high heat. Saute onion, bell pepper, and garlic until softened, about 4 min.
2Add black beans with a few tablespoons of their liquid. Cook 3 min, lightly mashing some beans.
3Add rice and stir-fry vigorously, mixing beans and rice until speckled — the "spotted rooster" pattern.
4Pour in Lizano sauce, toss to coat evenly. Cook 3 min more until slightly crispy at edges.
5Stir in cilantro, season with salt and pepper. Serve hot with fried eggs and sour cream.
Did You Know?
Both Costa Rica and Nicaragua claim gallo pinto as their national dish, sparking a friendly culinary rivalry that has never been resolved.