Gallo Pinto

About This Recipe

Gallo pinto — literally 'spotted rooster' — is the cornerstone of Nicaraguan (and Costa Rican) daily life, eaten at breakfast, lunch, and dinner. Cooked red or black beans are fried with yesterday's rice in oil with onion, garlic, sweet pepper, and the essential Central American condiment Salsa Lizano, which adds a tangy, slightly sweet depth that defines the dish. The name comes from the mottled appearance of the beans against the white rice. In Nicaragua it is typically served with fried eggs, crema (sour cream), and fried plantains — a plate that is inexpensive, sustaining, and deeply comforting.

Ingredients

Serves 4

• 2 cupscooked white rice(day-old works best)
• 400 gcanned red kidney beans(drained, liquid reserved)
• 1 mediumwhite onion(finely diced)
• 1 mediumgreen bell pepper(finely diced)
• 3 clovesgarlic(minced)
• 2 tbspvegetable oil
• 2 tbspSalsa Lizano(or Worcestershire sauce)
• 1 tspground cumin
• ½ tspsalt
• 2 tbspfresh coriander(chopped, to serve)

Instructions

1. 1

   Sauté aromatics

   Heat oil in a large heavy pan or wok over medium-high heat. Add onion and green pepper; cook 4–5 minutes until softened and lightly golden. Add garlic and cumin, stir 1 minute.

2. 2

   Add beans

   Add the drained beans along with 3 tablespoons of their reserved liquid. Stir in Salsa Lizano. Cook 3–4 minutes, stirring, until beans are heated through and liquid is mostly absorbed.

3. 3

   Fry the rice

   Add the cooked rice and fold through the bean mixture. Press the mixture flat against the pan and leave undisturbed for 2 minutes to get a slight crust on the bottom. Fold and repeat once more for texture.

   Breaking up clumps before adding the rice makes it much easier to combine evenly.

4. 4

   Season and serve

   Season with salt and stir in coriander. Serve immediately alongside fried eggs, crema, and fried plantains if desired.

Variations

• •

  Use black beans instead of red for a Costa Rican variation.

• •

  Add diced jalapeño for heat.

• •

  Make it a full meal by topping with a poached egg and avocado slices.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or oil.

Frequently Asked Questions