Entree: Nicaragua – National Cuisine – Gallo Pinto (Rice and beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1 small white onion, finely chopped
- 1 small red bell pepper, finely diced
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 1/2 cups (255 g) cooked red beans with a few tablespoons of their cooking liquid
- 3 cups (600 g) cooked long-grain white rice, preferably day-old
- 1/4 cup (15 g) recao (culantro) or cilantro, finely chopped
- 1 tbsp (15 ml) Salsa Lizano or Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh onion green tops or scallions for garnish

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 small white onion, finely chopped
- 1 small red bell pepper, finely diced
- 2 cloves (6 g) garlic, minced
- 1 1/2 cups (255 g) cooked red beans with a few tablespoons of their cooking liquid
- 3 cups (600 g) cooked long-grain white rice, preferably day-old
- 1/4 cup (15 g) recao (culantro) or cilantro, finely chopped
- 1 tbsp (15 ml) Salsa Lizano or Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh onion green tops or scallions for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the vegetable oil in a wide skillet or cast-iron pan over medium heat. Add the chopped white onion and diced red bell pepper and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the cooked red beans and 2–3 tablespoons (30 to 45 ml) of their cooking liquid; mash slightly with the back of a spoon to incorporate some beans into the sofrito. Add the cooked rice, breaking up any clumps, then fold gently to combine.
3. Add the recao (or cilantro), Salsa Lizano or Worcestershire, ground cumin, salt, and black pepper. Cook, stirring occasionally, until the rice and beans are heated through and slightly crisped in places, about 6–8 minutes. Taste and adjust seasoning.
4. Transfer to a serving dish, garnish with chopped scallion tops, and serve hot as a main course. Traditionally enjoyed with fried eggs, cheese, or fried plantains if desired.

1. Heat the vegetable oil in a wide skillet or cast-iron pan over medium heat. Add the chopped white onion and diced red bell pepper and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the cooked red beans and 2–3 tablespoons of their cooking liquid; mash slightly with the back of a spoon to incorporate some beans into the sofrito. Add the cooked rice, breaking up any clumps, then fold gently to combine.
3. Add the recao (or cilantro), Salsa Lizano or Worcestershire, ground cumin, salt, and black pepper. Cook, stirring occasionally, until the rice and beans are heated through and slightly crisped in places, about 6–8 minutes. Taste and adjust seasoning.
4. Transfer to a serving dish, garnish with chopped scallion tops, and serve hot as a main course. Traditionally enjoyed with fried eggs, cheese, or fried plantains if desired.