Entree: Nicaragua – Southern Culinary Region – Gallo Pinto (Traditional seasoned rice and beans stir-fried with vegetables and cilantro)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 cups (400 g) cooked long-grain white rice, cooled
- 1 1/2 cups (360 g) cooked black or red beans, lightly mashed with some cooking liquid reserved
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 1 medium red bell pepper, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 2 tbsp (30 ml) Salsa Lizano or Worcestershire sauce
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (3 g) ground cumin
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) butter (optional, for finishing)
- Lime wedges for serving

Instructions

1. Heat the oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and bell pepper and cook, stirring, until softened and translucent, about 5–7 minutes.
2. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the ground cumin and cook another 20 seconds.
3. Add the cooked beans and 2–3 tablespoons of their reserved liquid to the pan; gently mash a portion of the beans with the back of a spoon to create a mix of whole and creamy beans.
4. Add the cooked rice, breaking up any clumps, and fold everything together. Drizzle in the Salsa Lizano or Worcestershire sauce and continue to stir-fry until the rice and beans are evenly colored and heated through, about 4–6 minutes.
5. Stir in the chopped cilantro, adjust seasoning with salt and pepper to taste, and finish with the butter if using. Remove from heat.
6. Serve hot with lime wedges on the side. Traditionally accompanied by fried eggs, cheese or ripe plantains if desired.