Gallo Pinto is essentially Costa Rican rice and beans. They are typically served at breakfast along with eggs, fried plantains, a slice of fried cheese, and coffee. While I was in Costa Rica, I enjoyed these along side some fried plantains and Salsa Linzano every morning.
Now, a note about the Salsa Linzano... it isn't what you might expect from Salsa. I'm not exactly sure how to describe how it tastes. Unlike most salsas, it is not spicy. It is made form vegetables, salt, sugar, and peppers and has a salty, slightly sweet flavor. An essential ingredient or condiment for Costa Rican cuisine. I found some on Amazon since I was unable to find it locally.
To cut down on "hands on time", I cooked my beans and rice the day before in my Instant Pot. If you don't want to cook your beans, I would imagine you could used canned black beans for this as well.
Oil for pan
1 green pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
2 cups cooked black beans (reserve 3/4 cup cooking liquid)
1/4 cup Salsa Lizano
3 cups cooked rice, refrigerated overnight (I used long grain brown rice)
1/3 cup chopped fresh cilantro
Heat oil in a large skillet over medium heat. Saute bell pepper and onions until soft. Add minced garlic and cook until fragrant.
Add black beans, reserved bean liquid, and Salsa Lizano,. Stir to combine and simmer for 5 minutes.
Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed. Stir in cilantro.
I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands for #MeatlessMonday!