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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.
By Jason Wyrick,
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Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling 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. Find him on Instagram and Facebook.
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Comments (2)
This was delicious! I made the black bean mixture and brown rice separately and store them in the fridge, combining them in a small pot to heat through at breakfast time. One awesome upgrade I made was to stir in about 1 tablespoon (per serving) of the Strictly Caribbean Green Seasoning from That Girl Cooks Healthy, which makes the flavors pop even more. Pair it with a smoothie for a great start to the day!
Tried this tonight and it was delicious! I used different vegetables because that’s what I had on hand, but the main ingredients were the black beans and hot sauce. I’m 2 weeks new to this way of eating so thanks for the delicious recipes.