Chicken nuggets, fries & a side of veggies. Does dinner in the Midwest make you feel like you live, well, in the Midwest? Transport yourself to the tropics with this recipe for Gallo Pinto inspired by my recent trip to Nicaragua.
Say What?
I just flew in from Nicaragua last night. I ate Gallo Pinto several times on my trip and I’m so excited to share the recipe with you! It is a staple in Nicaragua and much of Central America.
It is basically day old rice and beans mixed together, seasoned with some onion and sometimes peppers. I admit, writing out the words “day old” makes it seem rather dull, but it’s delicious. I absolutely love eating it and saying it. Repeat after me: Guy-oh Peen-toh.
Back In The Day…
Back in my college days I studied in Costa Rica for a semester. Caving in to the desire for familiarity from time to time, I went to none other than Mickey D’s. It cracked me up to find McGallo Pinto with a side of corn tortillas on the menu!
Although it would be well worth it to make a trip to Central America to order Gallo Pinto, you can easily whip up a batch at home. Saute some ripe plantains in a bit of oil with a touch of sugar sprinkled on top until they’re soft. Then serve it alongside the Gallo Pinto, and you’ve got yourself a real treat! Riquísimo!
Ingredients
- 3 cups cooked rice (day old is best)
- 2 cups cooked black or red beans – A couple things to note here: Black beans are more traditional in Costa Rica and red beans are more traditional in Nicaragua. I tend to prefer black beans. I like to cook up a big batch in a crockpot. Then I bag them up into smaller portions and use some right away, and freeze the rest for later. Canned beans also work fine.
- 2 tbsp chopped onion
- 1 tbsp bell pepper, optional
- 1-2 tbsp chopped cilantro, optional
- 2 tbsp oil
- spoonful of sour cream, optional
- salt to taste
Instructions
- Saute onion and pepper (if desired) in oil on medium heat.
- Stir in beans and cook for a couple minutes
- Add rice and cook for a few more minutes
- Add cilantro & salt to taste
- Once served, add sour cream if desired
Breakfast, Lunch or Dinner
Many families in Central America eat gallo pinto by itself or with scrambled eggs for breakfast. It is also commonly served at lunch or dinner with chicken or beef and maduros, which are soft, sliced, cooked plantains which I mentioned above. Tortillas are also a nice accompaniment. Our friend Maritsa made delicious homemade corn tortillas for our family when we lived in Nicaragua. We miss you Maritsa!
This Seems Familiar…
Reading this recipe may make you feel like you’re having a déja vù. For you kiddos, that just means you might feel like you’ve already read this post. In this case, you actually have! I posted this recipe for gallo pinto a couple weeks ago, right after I returned from Nicaragua.
Sadly, after some experiencing some technical issues, my blog had to be backed up to an earlier date and I lost my poor little rice and bean recipe. So here it is once again. I’m so thankful for second chances!
This post is linked up over at… Smart Schoolhouse , Sincerely Paula , With A Blast ,Cornerstone Confessions , Social Media Saturdays , Laugh & Learn Link Up , Castleview Academy, Education Possible , All Things With Purpose , Creative Kids Culture Blog Hop, Bowl Full Of Lemons, Jennifer Dawn
WHY, oh WHY, do I always torture myself by reading this amazing food posts? This looks INCREDIBLE!!!
Thx Tawni! This recipe is on the healthier side & can be made pretty quickly, especially if you have leftover rice from a previous meal – so no more torture – just go ahead and make it!
Looks delish – and something I could definitely cook. Will try!
It is an easy dish to make. I hope you enjoy it!
This looks yummy! And what a great way to use up leftover rice and beans, which I always seem to have a lot of. Thanks for sharing. I am pinning for later! #ibabloggers
I agree. It is a great way to use up leftovers, and the best part is, they won’t taste like leftovers!
This looks really good! I will have to try it soon. Thanks for sharing!
I liked your little insert about McDonald’s serving the McGallo Pinto. I really enjoy hearing about different menu options that McDonald’s serves in other countries to cater to cultural preferences. #ibabloggers
I love to see how McDonald’s adapts their menu to different countries too! When I lived in Spain, it was common for people to order salad as their 1st course, then the main meal, followed by postre or dessert!
It is nice to combine these ingredients and adding the sour cream is a great idea! #ibabloggers
I also like the added touch of cilantro!
Wow! I absolutely LOVE pico de gallo! Your recipe seems so easy to make. Thank you so much for sharing! #ibabloggers
Whoops! I meant gallo pinto. LOL! 🙂
Pico de gallo is good too! : )
Rice and beans sound yummy to me!So simple and homey.
#ibabloggers
Gallo Pinto is so delicious, a friend of mine from Nicaragua taugh me how to do it. I love that is like our “arroz manposteao”from Puerto Rico. Same ingredients. Yummmy every day food.
I am with you Fabiola. I love yummy everyday food too!
I love seeing recipes for new and exciting foods. This actually sounds pretty yummy, and pretty easy to make, which is a double plus! My husband has traveled to South America, and absolutely loves the food down there. I might have to give this one a try! Thanks for sharing! #shinebloghop
This is a pretty easy recipe – one reason I like it too! It is also a fun recipe to play around with seasonings!
how fun and different! I love trying new things. Thanks for linking up at Totally Terrific Tuesday! I hope you made it back this week, and stop back monday 10pm eastern for the next party! Pinned and Shared!
Jess
Thx Jess – I look forward to the next TTT party!
I love beans and rice dishes and make them frequently. This sounds simple and delicious. I freeze my beans too it’s so much cheaper than buying cans 🙂
Yes, I like to cook beans in the crockpot and then freeze small batches too. Hope you enjoy the recipe!!