In Costa Rica, Gallo Pinto is most commonly made from the rice and beans from dinner the night before. Costa Ricans often throw the ingredients in a pan in the morning, and serve it alongside eggs for a complete breakfast.  Though Costa Ricans most commonly eat this dish for breakfast, they also eat it during other times of day as well. Gallo Pinto can also be enjoyed for lunch or dinner! Feel free to serve it with meat or vegetables for a balanced meal. I might recommend this Rum-Soaked Pork Tenderloin from Belize as a good choice!