Gallo Pinto Nicaragua Recipe
320kcal
Ingredients
- 2 cups cooked white rice preferably leftover rice
- 2 cups cooked red or black beans
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 2 tablespoons bean cooking liquid or water
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon ground cumin optional
- Fresh cilantro for garnish optional
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Medium cooking pot (for rice and beans if preparing from scratch)
- Measuring cups and spoons
- Serving bowl
Method
- Heat oil in a large skillet over medium heat.
- Add chopped onion and bell pepper, then cook until softened.
- Add garlic and sauté for about 30 seconds until fragrant.
- Add cooked beans with a little bean liquid and stir well.
- Season with salt, pepper, and cumin. Let the beans cook for a few minutes.
- Add cooked rice and mix everything together gently.
- Cook for 5-10 minutes until the rice absorbs the flavors.
- Taste and adjust seasoning before serving.
- Garnish with fresh cilantro if desired.
Nutrition
Serving250gCalories320kcalCarbohydrates58gProtein11gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium420mgPotassium520mgFiber10gSugar3gVitamin A650IUVitamin C25mgCalcium55mgIron3mg
Notes
- Traditional Nicaraguan Gallo Pinto is often made with leftover rice and beans for the best texture and flavor.
- You can use black beans or red beans depending on your preference.
- Serve with eggs, cheese, avocado, fried plantains, or tortillas for a complete meal.
- For a more authentic flavor, use the bean broth instead of plain water when mixing the rice and beans.
