Gallo pinto

A Nicaraguan staple where cold cooked rice is stirred together with red beans, onion, and bell pepper until everything is hot, glossy, and lightly toasted at the edges.

• 7 dl cooked long-grain rice, ideally chilled overnight
• 1 can red beans, about 400 g, drained
• 2 onions, chopped
• 2 bell peppers, chopped
• 4 tbsp neutral oil
• 2 to 4 tbsp water if needed
• Salt to taste

Method

1. 1
   If you do not already have cold cooked rice, cook the rice well ahead of time and let it cool completely. Gallo pinto is best when the grains are dry and separate.
2. 2
   Heat 2 tbsp of the oil in a wide frying pan over medium heat. Add the rice and stir gently so the grains warm through and turn glossy. Sprinkle in a little water if the rice feels dry or starts catching.
3. 3
   Heat the remaining oil in a second pan or saucepan. Saute the onion and bell pepper until the onion is soft and translucent without browning too much.
4. 4
   Add the drained beans to the onion and pepper mixture and let everything heat through.
5. 5
   Lower the heat under the rice. Fold the bean mixture into the rice in batches and mix gently until the rice and beans are evenly combined.
6. 6
   Season with salt and serve right away. In Nicaragua, gallo pinto is often eaten for breakfast, commonly with a fried egg or fresh cheese on the side.