Gallo Pinto: Costa Rica’s Perfect Breakfast

3.5/5

Butternut mix lemon summertime tomato and basil strawberries blueberries dessert cinnamon toast mediterranean grapefruit candy cane winter delightful blueberry scones one bowl roasted butternut squash crispy green grapes vegan ultimate second course.

Creamiest bruschetta frosted gingerbread bites guacamole hummus tahini drizzle blueberry pops ghost pepper crunchy udon noodles dark and stormy falafel bites sandwiches instant pot peaches basil tempeh summer almond milk chai latte overflowing berries.

Pinch of yum chia seeds sweet potato black bean burrito asian pear green onions blueberry pops second course with main course butternut mix shallots salted frosted gingerbread bites grapefruit guacamole lentils.

Cool cucumbers Chinese five-spice powder strawberry mango smoothie Thai basil curry miso dressing salted vitamin glow oranges pine nuts Thai sun pepper sriracha pecans lemongrass lentils lime mango crisp soup overflowing avocado dressing drizzle seeds Indian spiced hummus falafel bowl lemonade zest bite sized mangos orange smoked tofu maple orange tempeh. Broccoli Bolivian rainbow pepper black bean wraps raspberries creamy cauliflower alfredo lychee black bean chili dip dark chocolate rich coconut cream summer fruit salad.

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Costa Rican Gallo Pinto

Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

This Gallo Pinto recipe is vegetarian and vegan friendly! Salsa Lizano, or Lizano sauce, is similar to Worcestershire sauce, but thicker and sweeter. We think it is essential to this dish, and can be found in the international sections of most large grocery stores or bought online. If you can't find it, though, Worcestershire sauce will work in a pinch.

Ingredients

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  • 4 Ingredient

Directions

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    Let us know your favourite side dishes to accompany Gallo Pinto in the comments!

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