Nicaragua / Breakfast
UniTools
Nicaraguan gallo pinto
Rice fried with red beans. The Nicaraguan version: red beans, and no Salsa Lizano.
Ingredients
ServingsOriginal: Serves 4
- Cooked rice, day-old, cold600 g
- Red beans, cooked, with liquid400 g
- Onion1
- Bell pepper1
- Garlic4 cloves
- Vegetable oil50 ml
- Coriander20 g
- Cuajada cheese, to serve150 g
- Plantain, to serve2
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the onion, garlic and pepper in oil until soft, five minutes.
Add the beans with a ladle of their liquid and warm them three minutes.
Add the cold rice and stir, breaking up lumps with a spatula.
Fry over a high flame for eight minutes, leaving it undisturbed for the last three so a crust forms underneath.
Season and stir in the coriander.
Serve with fried plantain, cuajada cheese and a fried egg.
