This Nicaraguan Gallo Pinto recipe was handed down by my Abuelita and is one of my favorite dishes EVER! She’s from Nicaragua, and I grew up eating this almost every day in her kitchen. Now, I make it for my own family to carry on her legacy and traditions. Made with fluffy rice, savory beans, sautéed onions and bell peppers, and topped with queso fresco, sweet fried plantains, and creamy avocado, this dish is simple, filling, and full of irresistible tastes and textures I know you’ll love. It’s also the perfect way to use leftovers, and it comes together in one pan in about 30 minutes!