Go Back
Print

Nicaraguan Gallo Pinto - Rice and Red Beans

Nicaraguan Gallo Pinto is a staple side dish in Nicaraguan cuisine. It starts with day old white rice fried with red beans, onions and green peppers. Then, served with crema and smoked cuajada cheese.
Course Rice Dishes, Sides
Cuisine Nicaraguan Cuisine
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 servings
Calories 300kcal

Ingredients

  • 1/2 cup of diced yellow onion
  • 1 cup of cooked white rice
  • 1 cup of cooked red beans
  • Pinch of garlic powder
  • 1 tablespoon of olive or canola oil

Instructions

  • Add 1 tablespoon of oil to a medium-high heat pan and saute diced onions until translucent.
  • Add cooked red beans to the pan along with some of bean liquid and begin to cook beans until they begin to crisp or blister a bit. Add a pinch of garlic powder.
  • Then add equal parts white rice and mix with beans.
  • If needed, add more bean liquid to achieve darker color to the rice.
  • For firm Gallo Pinto, cook for 10 minutes. For semi-wet Gallo Pinto, cook for 7 minutes

Video