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rice and beans

D & Rs Gallo Pinto

Diana & Rita's gallo pinto comes from Rita's years living in Costa Rica among cloud forests, volcanoes, rainforests, and surf. With rice, beans, peppers, and Lizano, it reflects a Blue Zone culture where everyday food and community support long, healthy lives.
(Costa Rica’s Nicoya Peninsula is recognized as a Blue Zone, where daily movement, strong social ties, and plant-forward, traditional foods are linked to exceptional longevity.)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast
Cuisine: Costa Rican, Plant Based
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked rice
  • 1 cup black beans rinsed and drained
  • 3 bell peppers mixed colors, diced and sautéed
  • 1 white onion diced and sautéed
  • 1 bunch fresh cilantro chopped
  • ½ cup Lizano sauce
  • Salt and black pepper to taste
  • 2 cloves garlic, minced

Method
 

  1. Cook the rice if it’s not already prepared and set aside.
  2. In a large skillet, sauté the diced peppers, garlic and onion over medium heat until softened and fragrant. (Use water or veggie broth if cooking oil-free.)
  3. Add the cooked rice and rinsed black beans to the skillet.
  4. Stir in the Lizano sauce, salt, and pepper. Mix well so everything is evenly coated.
  5. Season to taste.
  6. Remove from heat and fold in the chopped cilantro.
  7. Serve warm, topped with salsa, avocado, or jalapeños if desired.

Notes

If you don't have Lizano sauce, salsa is a good substitute and top with hot sauce.