Nicaraguan Gallo Pinto

A common Nicaraguan dish that is eating for any meal but most commonly for breakfast. This is a two day process.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the rice (prepare a day before use) chop red onion (1Tbsp), measure out rice. In a saucepan, add veggie oil/avocado oil heat on pan. Add chopped onion to pan. Cook till onion is almost translucent. Add rice. Saute till rice slightly crispy. Add 1 cup of water. Turn temp to low. Let simmer till water is absorbed. Continue to add more water as you go. Not too much. When rice is cooked set aside for next day.

Step 2

One day before ready. Cook for 45 minutes in instapot or pot on stove. Store for next day.

Step 3

In a skillet, add a small amount of oil, heat pan to medium-high. There should be more rice than beans in mixture so add roughly half beans than rice you will add. Add beans and cook on stove about 5-10 minutes. Add rice. Mix. Cook about 5-10 minutes. Add salt to liking.