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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Rice Dishes, Sides
Cuisine Nicaraguan Cuisine
Servings 2 servings
Calories 300 kcal

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

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