How to Make Perfect Gallo Pinto - Costa Rican Style | Chef Vic Cuisine

Chop the cilantro into small flakes and set aside.

Chop the red bell pepper in half, remove seeds, slice into long thin strips, then cut into bite-sized pieces and set aside.

Chop the yellow onion by removing the root and stem, slicing in half, peeling, and cutting into small pieces, then set aside.

Mince the garlic using a garlic press.

Heat the vegetable oil in a large skillet over medium-high heat (375°F or 190°C).

Sauté the chopped red bell pepper and onions in the skillet until soft and translucent (about 6 to 8 minutes).

Add the minced garlic and cook for an additional minute.

Stir in the black beans, reserved black bean liquid, and salsa lisano until well combined.

Reduce the heat to low (225°F or 170°C) and simmer for about 5 minutes until the juice thickens slightly.

Add the cooked rice to the mixture and heat through for 3 to 5 minutes, ensuring it doesn't dry out.

Stir in the chopped cilantro in two stages for even distribution.

Add a drizzle of salsa lisano towards the end for extra flavor.

Equipment Needed

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