Gallo PintoNicaraguan Rice and Beans
A recognizable breakfast plate of fluffy rice and tender beans folded together with sautéed onion, pepper, and garlic. Fresh Culantro gives the finished dish its bright, savory character.
Prep
20m
Cook
1h 35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beans
- 300gRed Bean (picked over and rinsed)
- 1.4lWater
- 4gSalt
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
- 4gSalt
Base
- 30mlVegetable Oil
- 120gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 12gGarlic (minced)
- 2gSalt
- 2gBlack Pepper
- 15gCulantro (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the red beans and the water in a pot and bring to a gentle boil over medium heat. Lower the heat and simmer at about 95°C (205°F) until the beans are tender. Stir in the salt, then reserve the beans with some of their cooking liquid.
- 02
Bring the water to a boil in a separate pot. Add the white rice and the salt, cover, and cook over low heat until the rice is tender and the grains are separate. Set aside.
- 03
Heat the vegetable oil in a wide skillet over medium heat. Add the onion, green bell pepper, and garlic, and cook until softened and fragrant.
- 04
Add the cooked red beans with a little bean cooking liquid and let them simmer briefly until slightly saucy.
- 05
Fold in the cooked white rice and stir gently until the rice is evenly stained and heated through.
- 06
Season the skillet with the salt and black pepper, then stir in the culantro just before serving.
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