Gallo Pinto from Nicaragua | CRS Rice Bowl's Global Kitchen

Chop one large onion, one bell pepper, and three garlic cloves.

Saute the chopped onion, bell pepper, and garlic in a large pot with four tablespoons of fair trade olive oil.

Stir in two cups of rice until the onions are soft.

Add four cups of water and cook covered until most of the water has been absorbed.

Add two 16 oz cans of red beans (drained) and one bay leaf.

Mix well and cook over medium heat for 15 minutes, adding more water if necessary.

Remove the bay leaf and serve the gallo pinto hot with cheese or a fried egg on top, seasoned with salt and pepper.

Equipment Needed

Dietary