Ok true story: I ate this beans and rice dish so many times as a child, I swore I would never eat beans and rice again. But now as an adult, I literally crave it and miss her cooking so much! So I started making it and really testing the recipe until I got it as close as possible to her version. Of course no one could ever make it taste exactly like hers, but I feel like I’ve gotten it really close!
So welcome to my new mini series, Abuelita’s Kitchen, where I’ll be sharing my grandma’s Nicaraguan recipes. And while she didn’t really measure or write down her recipes the way we do now, or certain ingredients are different in Nicaragua than here in the USA, I’m on a mission to backwards science and translate each or her delicious recipes in order to pass them down to my own kids as well!
So What is Nicaraguan Gallo Pinto?
Nicaraguan gallo pinto is a traditional rice and beans dish that’s considered a staple in Nicaragua. The name gallo pinto literally means “spotted rooster,” referring to the spotted appearance of the rice and beans mixture that looks like the feathers of a rooster.
Gallo pinto is often eaten daily and served for breakfast, lunch, or dinner. Growing up, I could have eaten the dish for all three every day and often did.
Unlike Costa Rican versions, which typically use black beans, Nicaraguan gallo pinto is most commonly made with small red beans that are sautéed with onions, bell peppers, and garlic, then combined with rice and cooked until everything is warm and slightly crisp in spots.
It’s often served with fried plantains, queso fresco (or fried cheese), avocado, and sometimes a fried egg for extra protein. While the ingredients are basic, the dish carries deep cultural roots and is a comforting, everyday meal in many Nicaraguan homes, including my own!
Why You’ll Love This Recipe
- One-Pan – All the ingredients combine and cook in just one skillet.
- Budget-Friendly – Made with pantry staples and ideal for using up leftovers, gallo pinto offers bold flavors without breaking the bank!
- Nutrients & Fiber – Beans and rice provide plant-based protein, fiber, and long-lasting energy, and the fresh veggies add extra vitamins and nutrients. Plus, you can easily add extra protein before serving to make this dish even more filling.
- Versatile – Serve gallo pinto for breakfast, lunch, or dinner, adding different toppings to switch up the flavor. It truly never gets old!
RELATED: Quinoa Gallo Pinto
Ingredients
- Avocado Oil – I don’t recommend using any other type of oil, or the flavor of the dish will change.
- Plantains – Make sure your plantains are VERY ripe! They should be dark, not yellow. Slice them super thinly before you begin.
- Flaky Salt
- Veggies – Diced onion and diced bell pepper add color, texture, and flavor. Use white or yellow onion and any color pepper you have on hand.
- Beans – Use small, red beans cooked from scratch for the best results. Or, if you can’t find them, substitute canned black beans that have been drained and rinsed.
- Salt
- Garlic – I always use pre-minced garlic to save time.
- Cooked Rice – I like to use leftover white rice or Instant Pot brown rice. Or, I use microwave rice packets if I don’t have any pre-made rice on hand.
- Queso Fresco – If you can find it, panela or cuajada is more traditional.
- Avocado
How to Make My Abuelita’s Gallo Pinto Recipe
One of the best things about this recipe is how simple it is to make! All you need is a large skillet and a little bit of patience, and it’s ready to eat in about 30 minutes. Here’s how to make Nicaraguan gallo pinto:
- Fry the plantains – Heat oil in a large skillet over medium-high heat. Then, add the plantains in an even layer, and fry them on each side until they’re brown and soft. Work in batches, if needed, so you don’t overcrowd the pan!
- Drain the plantains – I like to add a dash of flaky salt on top for a sweet and savory combination. It’s optional, but so good! Then, transfer the plantains to a paper towel-lined plate, leaving as much oil in the pan as possible.
- Sauté the veggies – Next, cook the onion and bell pepper until tender, stirring frequently.
- Add the beans – Add the cooked beans with a little bit more oil, and cook until they begin to crisp or blister. Halfway through cooking, stir in the salt and garlic.
- Cook the rice – Reduce the heat to medium-low, and add the cooked rice, along with the remaining oil. Cover and cook, stirring frequently, until everything is warm and evenly distributed.
- Serve – Turn off the heat, and sprinkle crumbled queso fresco over the gallo pinto. Enjoy warm topped with avocado, fried plantains, and flaky salt!
Tips
Over the years, I’ve gathered lots of tips from both my abuelita and my mom and have even come up with a few of my own. Here’s everything I’ve learned to make this recipe easy:
Ingredient Prep
- Measure ahead of time. The recipe moves quickly once you start cooking. So, measure and prep everything before you turn on the stove, and keep all the ingredients close by!
- Use day-old rice. Similar to making chicken fried rice, using dried-out rice helps prevent sogginess and gives you a better texture.
- Choose very ripe plantains. They should be dark yellow with brown spots (almost black) for the best sweetness and caramelization.
- Cook the beans. Make sure to use cooked red beans. I recommend cooking batches in advance. Or, substitute drained and rinsed canned black beans. If your beans are dry, they’ll be too hard and tough to eat.
Cooking Success
- Don’t overcrowd the pan. Fry your sliced plantains in batches, arranging them in an even layer, leaving a little space between each piece. This prevents steam and helps them brown and crisp evenly on all sides.
- Use a large skillet. If the pan is too small, the rice and beans can trap moisture and turn soggy instead of crisping like we want.
- Let the beans crisp. Give them time to blister and cook off excess liquid for a bolder flavor. If they seem wet, cook a few extra minutes!
- Add oil if sticking. If the beans or rice start sticking, drizzle in a little more oil.
- Add veggies carefully. The pan will be hot after frying the plantains, so add the onion and peppers slowly to prevent the oil from splattering and burning your hands.
Troubleshooting & Swaps
- Too much liquid in the beans? Cook them for 10-15 minutes until the moisture evaporates, and they start to crisp.
- Plantains not ripe? Slice them thinner (about ⅛-inch), and make savory plantain chips instead.
- Accidentally mixed everything together early? Don’t worry! It will still taste delicious.
- Fry the cheese in oil instead of sprinkling it on top! I recommend doing this in a separate pan while the gallo pinto cooks. Just add about 2-3 tablespoons of oil, slice the cheese into thin rectangles, and fry it over medium heat for a few minutes on each side. It becomes slightly crisp, super melty, and SO good.
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Variations
Add more protein. Top your gallo pinto with a fried egg or scrambled egg for breakfast. Or, add grilled steak, chicken, or chorizo.
Make it dairy-free. Omit the cheese, or use your favorite plant-based queso if needed.
Kick up the spice. Add a splash of salsa Lizano, cumin, smoked paprika, jalapeños, or your favorite hot sauce for extra heat.
Add extra veggies. Include zucchini, spinach, or any veggies you have on hand.
Make it a burrito. For a fun twist, try wrapping the rice and bean mixture in a tortilla before serving.
How to Store
To store, let leftovers cool completely, and transfer them to an airtight container, keeping the rice and beans and fried plantains separate, if possible. They’ll keep fresh in the fridge for up to 4-5 days.
You can also freeze plain gallo pinto without the plantains, avocado, or cheese for up to 2 months! Thaw it in the fridge overnight. Then, reheat leftovers in a skillet with a bit of oil over medium heat until all the ingredients are warm and crisp.
More Rice-Based Recipes You’ll Love
- Sticky Rice with Mango
- Lime Cilantro Rice Bowls
- Spanish Rice and Beans Recipe
- Cuban Mojo Chicken and Rice
- Pineapple Thai Fried Rice
- Asian Tofu Rice Bowls
Vegetarian Protein Recipes to Try
- Spinach & Mushroom Vegetarian Lasagna
- Black Bean Chili
- Vegetarian Lentil & Sweet Potato Curry
- Baked Ziti Recipe
- Vegetarian Shepherd’s Pie
- Vegetarian Spicy Korean Bibimbap Bowls
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Nicaraguan Gallo Pinto
Video
Equipment
Ingredients
- 1/4 cup avocado oil + 2 Tablespoons (divided)
- 2 very ripe plantains (peeled and thinly sliced at an angle into 1/4” pieces, about 2 cups)
- pinch of flaky salt
- 1/2 cup diced onion (or about 1/2 onion)
- 1 medium diced bell pepper (about 1 1/2 cups)
- 3 cups cooked beans (drained, a little liquid is ok!)
- 1 teaspoon salt
- 1 Tablespoon minced garlic
- 2 1/2 cups cooked rice
- 3/4 cup queso fresco (panela or cuajada)
- 1 large avocado (sliced)
Instructions
- Add 1/4 cup avocado oil to a large skillet over medium-high heat.
- Once the oil is hot, add in the sliced plantains in a flat layer and fry for 4-5 minutes on each side, or until they brown and soften. Work in batches if there are too many slices in the pan (making sure not to overcrowd them).
- Add a dash of flaky salt over the plantains (optional, but so good!).
- Use a slotted spatula to remove the fried plantains and set aside, leaving as much oil in the pan as possible.
- Add the diced onion and bell pepper to the pan with the leftover oil.
- Cook for about 3-4 minutes, stirring often.
- Add the cooked beans along with 1 Tablespoon avocado oil to the pan and cook until they begin to crisp or blister a bit, about 10-12 minutes.
- Halfway through, add the salt and garlic, stirring well.
- Reduce the heat to medium-low, then add in the cooked rice along with the last 1 Tablespoon avocado oil.
- Cook for another 2-3 minutes, stirring often, until everything is evenly warm and distributed.
- Turn off the heat and top with crumbled queso fresco (or see notes below about frying it!).
- Serve with the fried plantains and fresh avocado topped with a pinch of flaky salt.
Notes
- If too much liquid is in the beans, continue to cook for a solid 10-15 minutes, depending on the amount of liquid, before adding the rice.
- You can fry the cheese in a little bit of oil instead if you want! I recommend doing this in a separate pan while the gallo pinto cooks. Just add about 2-3 Tablespoons of oil, slice the cheese into thin rectangles, and fry over medium heat for a few minutes on each side.
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