Nicaraguan Gallo Pinto Recipe
149kcal
Ingredients
- 2 cups cooked rice
- 2 cups cooked black beans
- 1 onion finely chopped
- 1 green bell pepper finely chopped
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional garnishes: chopped cilantro sliced avocado, fried plantains
Equipment
- Large pan or skillet: Used to sauté the vegetables, combine the beans and rice, and heat the Gallo Pinto.
Method
- In a large pan or skillet, heat the vegetable oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are softened and lightly browned.
- Add the cooked black beans to the pan and stir well to combine with the vegetables. Cook for a few minutes to heat the beans through.
- Add the cooked rice to the pan, along with the ground cumin, salt, and pepper. Stir everything together until well combined and heated
- through.
- Continue cooking the mixture for a few more minutes, stirring occasionally to prevent sticking or burning.
- Remove the pan from heat and garnish with chopped cilantro, sliced avocado, or fried plantains if desired.
- Serve the Gallo Pinto warm as a main dish or as a side dish with your favorite accompaniments.
Nutrition
Calories149kcalCarbohydrates24gProtein5gFat4gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat1gTrans Fat0.02gSodium2mgPotassium222mgFiber4gSugar1gVitamin A61IUVitamin C13mgCalcium25mgIron1mg
Notes
To save time, you can use pre-cooked rice and canned black beans.
Make sure the cooked rice and beans are cooled before using them in the recipe to prevent sticking.
Adjust the seasoning to your taste preferences by adding spices like paprika, oregano, or chili powder.
For a smoky flavor, you can add a small amount of liquid smoke to the dish.
If you prefer a spicier Gallo Pinto, you can add chopped jalapeños or a dash of hot sauce.
If you prefer a spicier Gallo Pinto, you can add chopped jalapeños or a dash of hot sauce.