Traditional Nicaraguan Gallo Pinto

Nicaraguan gallo pinto combines day-old rice with red beans and some of their cooking liquid. Time in the skillet lets the rice absorb the characteristic color and flavor.

Recipe details

• Prep time: 10 min
• Cook time: 20 min
• Total time: 30 min
• Servings: 6 servings
• Difficulty: Easy
• Estimated cost per serving: $0.80

Ingredients

• 3 cups cold cooked white rice
• 2 cups cooked small red beans
• 3/4 cup bean cooking liquid
• 2 tablespoons oil
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• Black pepper
• Fried cheese and plantain for serving, optional

Step-by-step instructions

1. Heat the oil and sauté the onion and pepper for 5 minutes. Add the garlic and cook for 30 seconds.
2. Add the beans and 1/2 cup of their cooking liquid; cook for 3 minutes.
3. Fold in the cold rice, breaking up clumps, and season.
4. Cook over medium heat for 8 to 10 minutes, stirring occasionally and adding more bean liquid if dry.
5. Rest off the heat for 3 minutes and serve with cheese or plantain.

Tips and variations

• Refrigerated rice keeps the grains better separated.
• Bean cooking liquid creates the characteristic color.

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