Gallo Pinto with Salsa Lizano and Fried Eggs

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Costa Rica's breakfast staple: day-old rice and black beans fried with onion, sweet pepper and cilantro, then seasoned with tangy Salsa Lizano. Served with fried eggs and ripe plantain for a quick, filling plate. This Costa Rican-inspired quick recipe (vegetarian), ready in about 25 minutes, pairs cooked white rice (day-old), vegetable oil, white onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups cooked white rice (day-old)
• 2 cups cooked black beans with some cooking liquid
• 2 tbsp vegetable oil
• 1 small white onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 garlic cloves, minced
• 3 tbsp, plus more to serve Salsa Lizano
• 1/3 cup fresh cilantro, chopped
• 4 eggs
• 1 ripe plantain, sliced on the bias
• to taste salt

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Instructions

1. Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Add onion and bell pepper and cook 4 minutes until soft, then add garlic and cook 30 seconds.
2. Step 2: Add the black beans with about 1/4 cup of their liquid and simmer 2 minutes so the liquid darkens.
3. Step 3: Add the rice and fold gently until every grain is tinted by the bean liquid. Stir in Salsa Lizano and cook 3–4 minutes, folding now and then, until heated through and slightly toasty.
4. Step 4: Stir in most of the cilantro and season with salt.
5. Step 5: Meanwhile, fry the plantain slices in a second skillet with 1/2 tbsp oil until caramelized, 2–3 minutes per side. Set aside, add the remaining oil and fry the eggs to your liking.
6. Step 6: Plate the gallo pinto with an egg and plantain slices. Garnish with the rest of the cilantro and serve extra Salsa Lizano at the table.