Gallo Pinto Breakfast
Costa Rica's iconic breakfast of rice and beans, crispy on the edges and flavored with onion, cilantro, and a touch of Worcestershire. Ready in one pan in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 298
- Protein
- 8g
Ingredients
- 1.5 cups cooked rice, cooled
- 1 cup cooked black beans, drained
- ½ medium onion
- 3 tablespoons, chopped fresh cilantro
- ½ teaspoon Worcestershire sauce
- 2 tablespoons olive oil
Instructions
- 1
Dice the onion half by first cutting it in half lengthwise, then cutting thin slices crosswise into 1/4-inch cubes—about the size of small pea pieces.
- 2
Chop the cilantro into small pieces, roughly 1/4-inch wide, by stacking leaves and slicing with a sharp knife.
- 3
Pour 2 tablespoons of olive oil into a 10-inch skillet and set the heat to medium-high; wait until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 4
Add the diced onion to the hot oil and stir constantly for 2 minutes until the pieces turn soft and translucent, with no white showing.
- 5
Pour in the cooled rice and use a wooden spoon to break up any clumps by pressing and stirring; cook undisturbed for 3 minutes so the bottom browns into a golden, crispy layer.
- 6
Add the black beans and stir everything together with the Worcestershire sauce for 2 minutes until the beans are heated through and well mixed.
- 7
Remove the skillet from the heat and stir in the chopped cilantro, mixing gently until evenly distributed.
- 8
Divide between two plates and serve immediately while the rice is still warm and crispy on the edges.
Tools you’ll need
- cutting board
- sharp knife
- 10-inch skillet
- wooden spoon
- two serving plates
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