Chef-tested recipe
Nicaraguan rice and red beans fried together with onion and bean broth for a savoury everyday staple.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Eggs, cheese, plantain or tortillas
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 700 g cooked long-grain rice, preferably cooled paid link
- 500 g cooked small red beans paid link
- 150 ml reserved bean cooking liquid paid link
- 180 g onion, finely chopped
- 80 g green bell pepper, finely chopped, optional
- 40 ml neutral oil paid link
- 6 g salt paid link
- 15 g coriander leaves, optional
Method
Heat oil in a wide frying pan and soften onion and optional pepper.
Add beans with a little bean liquid and cook until hot and slightly reduced.
Add cooked rice and fold everything together thoroughly.
Cook over medium heat for 5–8 minutes, turning occasionally, until the rice absorbs the bean colour and flavour.
Adjust salt, finish with coriander if using and serve hot.
Beginner Technique Notes
Cooled rice separates more easily and fries better. Add bean liquid gradually so the dish stays moist without becoming wet.
Substitutions
Use another small red bean if Nicaraguan beans are unavailable. Black beans create a different regional style.
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Allergen Notes
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
