Entree: Nicaragua – Northern Culinary Region – Gallo Pinto (Seasoned rice and beans sautéed with onion, bell pepper, and cilantro)

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 10 min

Cook 15 min

Total 25 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium red bell pepper, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 2 cups (500 g) cooked red or black beans, with 1/4 cup (60 ml) reserved cooking liquid (such as cooked red beans)
- 3 cups (600 g) cooked white rice, preferably day-old
- 1/2 cup (8 g) chopped fresh cilantro
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) salt, or to taste
- Freshly ground black pepper to taste
- 1–2 tbsp (15–30 ml) Salsa Lizano or Worcestershire sauce
- Optional for serving: fried eggs, fried plantains, or warm corn tortillas

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until the onion is translucent and the pepper softens, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the cooked beans and reserved bean liquid, crushing a few beans against the pan with the back of the spoon to create a slightly saucy texture. Add the cumin, salt, and a few grinds of black pepper. Cook 3–4 minutes to meld flavors.
3. Add the cooked rice and gently fold into the bean mixture until evenly combined and heated through, about 3–5 minutes. Splash in Salsa Lizano or Worcestershire sauce and taste, adjusting salt and pepper.
4. Remove from heat and stir in the chopped cilantro. Serve hot with optional fried eggs, plantains, or tortillas.