Gallo Pinto

2 mins read
8 to 10
10 minutes
15 minutes

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Be sure to give this tastebud-tickling, tummy-warming rice-and-bean dish a whirl! Top up with extra veggies, depending on what’s in season and what you have on hand.  


Gallo Pinto 

Adapted from



  • 2 tbsp. (30 ml) vegetable, olive or canola oil 
  • 1 red pepper, chopped 
  • 1 small yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 1 can (14 oz./398 ml) can black beans  
  • ¾ c. (180 ml) water  
  • ¼ c. (60 ml) Salsa Lizano* 
  • 3 c. (750 ml) cooked brown rice,** preferably day-old and refrigerated 
  • ¼ c. (60 ml) chopped fresh cilantro 

* Salsa Lizano (Lizano sauce) is a Costa Rican condiment that can be found in many specialty grocery stores. It gives a wonderful flavour to this dish, but if you can’t find any, try this instead: 

  • 2 tbsp. (30 ml) Worcestershire or HP sauce
  • 3 tbsp. (45 ml) soy sauce + 1 tbsp. (15 ml) maple syrup  

**Check the yield on the packaging. As a rule of thumb, 1 cup of uncooked brown rice makes 3 cups of cooked rice.  




  1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped pepper and onions until peppers are soft and onions are translucent, about 6 to 8 minutes. Add minced garlic and cook for 1 minute.  
  2. Add black beans, water and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid has evaporated. Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed, about 3 to 5 minutes. 
  3. Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve. 

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