Nicaraguan rice and red beans fried together with onion and bean broth for a savory everyday staple.
Gallo pinto is a daily favorite in Nicaragua and neighboring Costa Rica, with regional differences in bean type, seasoning and technique. Nicaraguan versions commonly use small red beans.
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- Prep
- 10 minutes
- Cook
- 20 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
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 color and flavor.
-
Adjust salt, finish with coriander if using and serve hot.
Chef’s 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.
Serve with
Eggs, cheese, plantain or tortillas
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Allergens
No major allergens are required in the base recipe.
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