Rice & pasta
Nicaraguan gallo pinto
Rice sauteed with red beans, the most typical breakfast of Nicaragua and Costa Rica.
VegetarianVeganGluten-free
Ingredients
- 300 g cooked white rice from the day before
- 250 g cooked red beans with their broth
- 1 medium onion
- 1 red bell pepper
- 2 cloves of garlic
- 2 tablespoons oil
- 2 tablespoons Lizano-style Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh cilantro
Step-by-step
Using a different robot? Switch it here:
- Place the onion, bell pepper and garlic in the mixing bowl and chop 4 sec/speed 4.
- Add the oil and saute 6 min/120C/spoon speed.
- Add the drained beans, reserving the broth, and saute 3 min/100C/reverse/spoon speed.
- Add the cooked rice, the Lizano-style sauce, the salt and the pepper.
- Saute everything 5 min/100C/reverse/spoon speed until combined; if it is dry add a little of the bean broth.
- Adjust the salt and add the chopped cilantro at the end, mixing 20 sec/reverse/spoon speed.
- Serve hot accompanied by egg, ripe plantain or cream.
Tips
- Use rice from the day before so it stays loose and does not clump.
- The secret to the color is sauteing the beans with a little of their broth.
- The Lizano-style sauce gives the characteristic Tico-Nica flavor.
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