Nicaraguan Gallo Pinto

Gallo pinto, which roughly translates to “spotted rooster”, is a hearty rice-and-beans staple from Nicaragua. Served with plantain slices, tomato slices and crowned with a fried egg, Nicaraguan gallo pinto is a mouthwatering one-meal dish you cannot miss.
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Ingredients
4
Portions
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Preparation
10 mins
10 mins
Easy
  • For the sauce: In a blender combine guajillo chile, carrot, onion, cumin, vinegar, lime, salt, sugar and vegetable broth, and blend until smooth. Set aside.
  • For the gallo pinto: In a skillet over medium heat, melt butter. Add onion, garlic, bell pepper and sauté for 5 minutes. Add cooked beans, cooked rice, two tablespoons of the sauce, cilantro, and cook for 3 more minutes.
  • In another skillet over medium heat, heat vegetable oil. Crack egg into skillet and fry for 3 minutes.
  • Serve Nicaraguan gallo pinto in a plate with plantain slices, tomato slices and a fried egg on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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