Gallo Pinto
Nicaraguan rice and beans cooked with onion, pepper, and herbs.
Preparation: 10 min · Cooking: 20 min · Total: 30 min · 4 servings
Ingredients
- 400 g cooked white rice, promptly chilled and kept refrigerated for no more than 24 hours
- 300 g canned red beans, drained weight
- 1 pc medium onion, finely chopped
- 1 pc medium green bell pepper, finely diced
- 15 g fresh coriander leaves, chopped
- 2 tbsp neutral cooking oil
- 60 ml drinking water
- 0.3 tsp fine salt (optional)
Instructions
Prepare the cooked rice and beans
Break up the 400 g cooked, chilled rice with a fork; it must have been cooled promptly after cooking and refrigerated for no more than 24 hours. Drain and measure 300 g canned cooked red beans. Finely chop the onion and green pepper, and wash and chop the 15 g coriander.
The rice is separated, the beans are drained, and the vegetables are ready.
Heat the oil
Heat the 2 tbsp neutral oil in a large skillet over medium heat for 1–2 minutes, until shimmering but not smoking.
The oil shimmers without smoking.
Heat the oil: 120 seconds
Soften the onion and pepper
Add the onion and pepper and cook for 5–7 minutes, stirring, until soft and lightly golden at the edges.
The onion and pepper are soft and lightly golden at the edges.
Release the browned bits
Reduce the heat to medium-low. Add 15 ml from the measured 60 ml water and scrape the lightly browned onion and pepper bits from the pan for about 30 seconds; reserve the remaining 45 ml water for the beans.
The pan bottom is loosened and the vegetables are moist, not burned.
Heat the beans with a little liquid
Add the 300 g drained cooked red beans and the remaining 45 ml water. Simmer for about 3 minutes, stirring gently so most beans stay whole; keep the pan moist, not soupy.
The beans are hot and mostly whole, with only a little liquid in the pan.
Heat the beans with a little liquid: 180 seconds
Heat the rice all the way through
Add the cooked rice and turn it through the beans. Cook over medium heat for about 5–8 minutes, folding frequently and breaking up cold clumps. Check that the centre reaches 74°C and is steaming hot throughout; add time if needed.
The rice is steaming throughout with no cold clumps, and the center reaches at least 74°C.
Heat the rice all the way through: 300 seconds
Add coriander and check the salt
Take the pan off the heat and fold in the 15 g chopped coriander. Taste a cooled spoonful, then add up to 1/4 tsp salt only if needed; canned beans may already be salty.
The coriander is distributed and the salt is balanced to taste.
Serve immediately
Divide between four plates and serve hot. This preparation reheats previously cooked rice, so make only what you will eat now; do not cool it for another reheating cycle.
Four hot portions are ready to eat immediately.
Tips
- The timer is a reminder only; the rice must be steaming throughout and reach 74°C before serving.
- Check packaged beans and oil labels for allergen cross-contact if serving someone with allergies.
Common mistakes
- Too much bean liquid makes the dish wet.
- Overheating the rice can dry it out before the center reaches 74°C; stir and check several spots.
Substitutions
- Replace the 300 g drained canned red beans with 300 g drained canned cooked black beans; do not use raw dried beans.
Storage
Eat immediately after this reheating. Do not save for a second reheating.
Reheating
This method reheats the previously cooked rice once to 74°C. Eat immediately; do not cool and reheat the finished dish again.
About this recipe
Gallo pinto is a daily rice-and-bean staple in Nicaragua and Costa Rica. This red-bean version is presented as Nicaraguan; household seasonings vary across the region.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.