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Teresita Aviles Bailey's Nicaraguan Gallo Pinto

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Chicago Cultural Alliance
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Recipe Information

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Video-Specific Recipe

Nicaraguan Gallo Pinto

Cultural Context

Gallo Pinto, a staple of Nicaraguan cuisine, translates to 'spotted rooster' and reflects the dish's colorful mix of rice and beans. Traditionally served for breakfast or lunch, it embodies the simplicity and heartiness of Nicaraguan cooking, often enjoyed with eggs or avocado. Variations exist across Central America, with each country adding its unique touch, making it a beloved dish in many households.

NicaraguanNImain
30 min
easy
4 servings
Servings4
2 cups cooked rice
1 can (15 oz) Goya small red beans
3 cloves garlic
2 tablespoons olive oil
1 tablespoon vegetable oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and still nutritious.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

1

Make sure the rice and beans are cooked one day ahead of time.

2

Sauté the garlic in olive oil or vegetable oil.

3

Add the cooked rice to the skillet, mixing it gently without breaking it up too much.

4

Add the Goya small red beans to the skillet, mixing them with the rice.

5

Stir continuously until the mixture looks well combined and heated through, adjusting cooking time for desired crispiness.

Cooking Techniques

sautéingmixing

Equipment Needed

large skilletspatulaknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-freegluten-freenut-freesoy-free

Also Known As

Gallo Pinto

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