Today we are making Gallo Pinto, a medley of cooked white rice, black beans, and Salsa Lizano, the country’s signature hot sauce. You’ll find this served at most Costa Rican restaurants for breakfast, lunch and dinner. Serve with eggs, fried cheese and a Portuguese style sausage.
Heat 2 tablespoons of oil in a skillet. Saute 1 small chopped onion with 1 chopped bell pepper until softened. Add 2 cloves minced garlic and saute another minute.
Add 2 cups cooked canned black beans with their liquid, and 1/4 cup Salsa Lizano, and 3 cups of cooked white rice. Stir about 3-5 minutes until most liquid is absorbed, but rice is still moist.
Stir in 1/4 cup chopped cilantro. Season to taste with extra Salsa Lizano!
Serve the Gallo pinto with scrambled eggs, 2 links Portuguese sausage, a wedge of fried white cheese such as queso blanco or halloumi, 1 warmed corn tortilla and 2-3 fried plantains. Pura Vida!
Note: Salsa Lizano is essential to this dish. It's available on Amazon or at your local Latin markets, such as Vallarta.