Gallo Pinto (Nicaraguan Rice and Beans)

Gallo Pinto (Nicaraguan Rice and Beans)

Gallo Pinto is a traditional Nicaraguan dish made with a combination of rice and beans, typically served as a hearty breakfast or lunch. It’s seasoned with a flavorful sofrito (onion, garlic, bell pepper, and tomato), and often accompanied by fried eggs, fried plantains, or tortillas. Simple yet satisfying, it is a staple in Nicaraguan cuisine and symbolizes comfort, hospitality, and community.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 cup of red or black beans soaked overnight
2 cups of cooked rice preferably day-old rice
1 medium onion finely chopped
2 cloves of garlic minced
1 bell pepper chopped (optional)
1 medium tomato chopped (optional)
2 tablespoons of oil vegetable or olive oil
1 teaspoon of Worcestershire sauce optional
Salt and pepper to taste
1/4 cup of cilantro chopped (optional)
2 tablespoons of vinegar or lime juice optional for extra flavor
Fried eggs or plantains for serving, optional

Equipment

Large skillet or frying pan
Medium pot (for cooking beans and rice)
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons

Method

Prepare the Beans and Rice: Cook the beans in a pot with water and salt until tender, around 45 minutes to 1 hour. Drain and set aside. Cook the rice separately (preferably the day before for best texture).
Make the Sofrito: In a large skillet, heat the oil over medium heat. Add the chopped onion and garlic, cooking until soft and aromatic, about 5 minutes. Add the bell pepper and tomato (if using) and sauté for an additional 3-4 minutes until softened.
Combine the Rice and Beans: Add the cooked rice and beans to the skillet with the sofrito. Stir well to combine, ensuring the rice is coated with the aromatic mixture.
Season and Simmer: Add Worcestershire sauce (optional), salt, pepper, and any additional seasonings to taste. Stir everything together and let it cook for another 5-10 minutes on low heat, allowing the flavors to meld.
Serve: Garnish with fresh cilantro and serve with fried eggs, fried plantains, or tortillas, if desired.

Notes

Use Day-Old Rice: For the best texture and flavor, day-old rice is recommended as it has a firmer texture than freshly cooked rice, which prevents it from becoming mushy when combined with beans.

Customizable: Feel free to adjust the seasonings and add extras such as chili peppers for spice or a dash of hot sauce for an added kick.

Serving Variations: Gallo Pinto is often served with fried eggs, avocado, or grilled meats, making it a versatile dish that can be enjoyed at any time of the day.

Beans: While red beans are most commonly used, you can substitute them with black beans for a slightly different flavor.