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