Description
Gallo Pinto Nicaragua is a traditional Nicaraguan rice and beans dish, perfectly complemented with crispy fried plantains, sautéed bell peppers and onions, and topped with fresh queso fresco and creamy avocado slices. This hearty and flavorful meal is ideal for breakfast or any time of day, combining simple ingredients with rich cultural taste.
Ingredients
For Frying and Cooking
- 1/4 cup avocado oil + 2 Tablespoons (divided)
Produce
- 2 very ripe plantains (peeled and thinly sliced at an angle into 1/4” pieces, about 2 cups)
- 1/2 cup diced onion (or about 1/2 onion)
- 1 medium diced bell pepper (about 1 1/2 cups)
- 1 Tablespoon minced garlic
- 1 large avocado (sliced)
Pantry
- 3 cups cooked beans (drained, a little liquid is okay)
- 2 1/2 cups cooked rice
- 1 teaspoon salt
- pinch of flaky salt (for seasoning)
Dairy
- 3/4 cup queso fresco (panela or cuajada), crumbled
Instructions
- Heat Oil: Pour 1/4 cup avocado oil into a large skillet and heat over medium-high heat until hot and shimmering.
- Fry Plantains: Place the sliced plantains in a single flat layer in the hot oil. Fry them for 4-5 minutes on each side until they become golden brown and softened. Work in batches if necessary to avoid overcrowding the pan, which ensures even frying.
- Salt Plantains: Sprinkle a dash of flaky salt over the fried plantains for added flavor, then transfer them to a plate using a slotted spatula. Leave as much oil as possible in the pan for the next steps.
- Add Veggies: Add the diced onion and bell pepper to the pan with the leftover oil and sauté for 3-4 minutes, stirring frequently until softened.
- Sear Beans: Stir in the cooked beans along with 1 tablespoon of avocado oil. Cook for 10-12 minutes, allowing the beans to crisp up and blister slightly for enhanced texture and flavor.
- Add Salt and Garlic: About halfway through the bean cooking time, add the salt and minced garlic, stirring well to incorporate all flavors evenly.
- Add Rice: Reduce heat to medium-low and add the cooked rice along with the remaining 1 tablespoon of avocado oil. Stir to combine all ingredients thoroughly.
- Cook Rice: Continue to cook for another 2-3 minutes, stirring often, until the dish is thoroughly heated and evenly mixed.
- Add Queso: Turn off the heat and sprinkle crumbled queso fresco over the top. (Optional: queso fresco can be lightly fried separately for extra texture.)
- Garnish and Serve: Serve the Gallo Pinto with the crispy fried plantains and fresh avocado slices, topped with a pinch of flaky salt for a delightful finish.
Notes
- For extra texture, try lightly frying the queso fresco before adding it on top.
- Do not overcrowd the pan when frying plantains to ensure they become crispy and evenly cooked.
- The recipe can be adapted using different types of beans, but red or black beans are traditional.
- Use ripe plantains for a sweeter flavor and better caramelization during frying.
- Leftover Gallo Pinto can be refrigerated and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Nicaraguan
