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Watch the sun come up, and make a Costa Rican breakfast for the ages. It’s pretty simple — eggs, tortillas, and Gallo Pinto. Let’s eat.
  • 2 cups cooked white rice
  • 2 cups cooked black or red beans
  • ¼ cup bean broth or water
  • ¼ cup yellow onion, chopped
  • ¼ cup red pepper, chopped
  • ⅛ cup chopped cilantro leaves
  • 1 tablespoon Salsa Lizano (or Worcestershire sauce)
  • 1 teaspoon sea salt
  • 2 teaspoon vegetable oil
  • These instructions assume you have cooked the rice and beans already.
  • Heat oil in a FIREDISC® cooker over medium heat. Add onion, pepper, cilantro, and salt. Cook until the onion is translucent. You have sofrito.
  • Add beans with broth. Toss with spices and oil. Add Salsa Lizano or Worcestershire sauce.
  • Add cooked rice to ‘disc. Toss until well combined with beans and spices. Heat and serve, with fried eggs, warm corn tortillas, and a hot cup of Costa Rican coffee.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
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