Best 6 Costa Rican Breakfast Bowl Gallo Pinto Recipes

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)

Steps:

• Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
• Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

GALLO PINTO BREAKFAST BOWLS

Steps:

• In a large non-stick skillet, heat the oil over medium-high heat.
• Saute the bell pepper, and onion until soft, about 5 minutes.
• Add the garlic and cumin and stir, about 30 seconds, until fragrant.
• Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
• Stir in 1/2 cup cilantro, salt and pepper.
• Remove from heat and keep warm.
• In the same skillet, warm the coconut oil.
• Slice the plantains into 1/2" thick diagonal coins.
• Toss the slices into the sugar, cinnamon and salt.
• When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
• Flip and cook for an additional 2-3 minutes on the other side.
• Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
• Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.
• Enjoy!

GALLO PINTO (COSTA RICAN RICE AND BEANS)

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and sauté until it just begins to soften and turns color.
• Add garlic and sauté for about 5 minutes, or until onion is golden.
• Add spices and Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

COSTA RICAN GALLO PINTO

Steps:

• Add your rice and water to a saucepan over high heat until it starts to boil. Lower to a simmer and remove from heat once the rice has absorbed the water.
• Heat a large skillet over medium heat with your olive oil. While it's heating up, chop up your veggies and remove cilantro leaves from the stem.
• Once the skillet is hot, add your onions and season with kosher salt. Sauté for about seven minutes or until translucent.
• Then, add your chopped red bell pepper and black beans, washed of their liquid if using canned beans.
• While those cook, start heating up a small skillet with a drizzle of olive oil to scramble your eggs.
• Add about 3/4 of your cilantro and the rice to your large skillet and mix well to incorporate. Add Salsa Lizano and mix to taste.
• Serve on a plate with a few scoops of gallo pinto next to your scrambled eggs. Top with salt to taste, your leftover cilantro, and extra Salsa Lizano.

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

COSTA RICAN GALLO PINTO

Steps:

• Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
• Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.