Costa Rican Black Beans and Rice (Gallo Pinto)
with fried eggs / sliced oranges
Gallo Pinto (meaning “spotted rooster”) is a traditional Costa Rican breakfast dish, relying on leftover rice and beans and topped with fried eggs. We’ve taken a few liberties to make this meal more dinner-worthy, but it would be delicious any time of day.
Smarts: Toppings make this dish extra delish, so feel free to add more or customize them to suit your taste!
Ingredients
- Bell peppers, any color - 2 , chopped
- Onions, medium - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Zucchini - 8 oz , diced
- Avocados - 1 , sliced
- Oranges - 2 , sliced into half-moons
- Cilantro, fresh - 1/4 cup , chopped
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Paprika, smoked - 1/2 tsp
- Cooked rice (leftover from Monday) - ~3 cups
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Worcestershire sauce - 1 Tbsp
- Lime juice - 2 tsp
- Salsa, any type - 1/2 cup , for serving (sub hot sauce)
- Oil, cooking - 1 Tbsp
- Eggs - 4
Prep
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Bell peppers / Onions / Garlic - Prep as directed. Store bell peppers and onions together in one container. Store garlic in its own separate container. (Can be done up to 5 days ahead)
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Zucchini - Prep as directed. (Can be done up to 3 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a wok or deep saute pan with cooking oil (portion for gallo pinto) over medium-high heat. Add bell peppers, onions, and zucchini with a pinch of salt and saute until nearly tender, 5 to 6 minutes.
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Stir in garlic, cumin, and smoked paprika and saute until fragrant, ~1 to 2 minutes more.
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Fold in rice, beans, soy sauce, and Worcestershire sauce. Toss everything together and stir fry until everything is heated through, ~2 minutes. Remove from heat and fold in lime juice. Taste and season with some salt and pepper or more lime juice, if needed. Cover to keep warm while the eggs cook.
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Heat a nonstick pan over medium-high heat. Add cooking oil (portion for eggs) and then crack eggs into heated oil. Cook eggs on one side until whites are set and yolks are still a bit runny, 4 to 6 minutes. (If you’d like the eggs more cooked, flip and cook on the other side.)
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Divide Gallo Pinto among serving bowls. Top each serving with avocado slices, cilantro, and a fried egg and serve with salsa for spooning over top. Enjoy with sliced oranges on the side.
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