Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which translates to “painted rooster,” is a breakfast mainstay in Costa Rica. It is enhanced by a sofrito, a staple of Latin cuisine made from onion, bell pepper, and garlic.
Make it simpler: There are two easier versions of this recipe. One method is to forgo sautéing: simply bring the water to a boil and add the diced onions, peppers, and garlic to the water along with the rice. Alternatively, sauté the onions, peppers, and garlic and stir them into any leftover cooked rice that you have on hand.
Make it authentic: In Costa Rica, this dish is traditionally served with Salsa Lizano (available online), a tangy hot sauce that tastes more like black pepper than chile pepper. You can also serve gallo pinto topped with baked or sautéed plantain slices drizzled with lime juice—with or without Salsa Lizano.
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Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.
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