Gallo Pinto from Costa Rica
A Delicious Vegan Breakfast Food
Prep time 10 minutes | Total Time 20 minutes | Servings 4-6
My favorite vegan recipes are always inspired by travel. When I visited Costa Rica I fell in love with Gallo Pinto. Gallo Pinto
is a traditional Costa Rican dish that serves as a staple vegan breakfast food in the region.
This simple and easy vegan breakfast recipe is typically made from leftover rice and beans mixed with vegetables and spices. It is simple yet delicious vegan breakfast idea that can be made ahead of time so that you have a week’s worth of satisfying protein-rich vegan breakfasts.
A key ingredient that elevates the taste of Gallo Pinto is salsa Lizano, a salsa that can be found on every table in Costa Rica. In this recipe I show you how to make a traditional Salsa Lizano that you will want to put on just about everything.
I find this to be a wonderful filling for vegan breakfast tacos as well, making it a great dish to serve when you have family or friends visiting and want to make a fun and festive breakfast.
Ingredients:
For the Gallo Pinto
1 can black beans - you can substitute red or pinto beans
1/4 medium-sized red onion, chopped OR 1/2 medium-sized yellow onion, chopped
1 to 1 1/2 cup cooked white rice - see notes and adjustments if you don’t have pre-cooked rice
1/2 to 1 chopped red or yellow pepper
1 cup vegan chicken broth
Avocado or olive oil to saute - you can substitute vegan broth for oil free - see notes and adjustments
1/4 cup chopped fresh cilantro
Salt to taste
For the Salsa Lizano
2 dried chilis (use guajillo or ancho chilis), remove stems and seeds and soak in hot water for about 30 minutes to soften
1/2 cup diced yellow onion
1/2 cup vegan chicken broth
1 chopped carrot
2 tablespoons fresh or canned pineapple or mango
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
1 teaspoon of salt
Directions:
For the Gallo Pinto
Chop up your onion and pepper into small pieces and saute in avocado or olive oil until translucent, about 5-7 minutes.
Add in the pre-cooked rice (if you want to use dry rice see notes and adjustments).
Saute the rice with the onions and peppers stirring frequently so the rice doesn’t stick - if it does begin to stick add a small amount of vegan chicken broth. Saute the rice for about 5 minutes.
Add in one can of black beans - I rinse the black beans but leave some of the juice on them to add flavor to the dish. Stir well to combine.
Add salt to taste - I add about 1/2 teaspoon of salt.
Add in 2 tablespoons to 1/4 cup chopped cilantro (or to taste).
Add in 1/2 cup vegan chicken broth and let the mixture cook for 5 to 7 minutes until all flavors are melded together.
While your Gallo Pinto is cooking make up your salsa! When ready to serve top your Gallo Pinto with Salsa Lizano and corn tortillas - enjoy!
For the Salsa Lizano
Add the salsa ingredients (listed below) to a high-speed blender or food processor. If you are using a high-speed blender be sure to start on low for about a minute then switch to high. Blend or process until the salsa is smooth.
2 dried guajillo or ancho chilis (seeds removed) that have been soaking in hot water for about 20- 30 minutes
1/2 cup of the soaking water from the chilis
1/2 cup diced yellow onion
1/2 cup vegan chicken broth
1 chopped carrot
2 tablespoons fresh or canned pineapple or mango
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
1 teaspoon salt
Notes and Adjustments!
If you want to use dried rice, when it is time to add the rice to the pan use 1/2 cup dried rice with 1 1/2 cups of vegan chicken broth. Cover the pan and let simmer for about 20 minutes.
I love to serve this with corn tortillas and/or serve them as breakfast tacos - top with fresh cilantro or vegan cheese for extra flavor.
This is one of my favorite breakfasts! It is filling and delicious and can be easily transported as a vegan breakfast burrito if you are eating on the go.
