The gallopinto has a bit of history, it is a traditional dish cooked with rice and beans. This dish has a great impact on the culture of Nicaragua and Costa Rica as both countries make this recipe.
But this time we’ll talk about how the pinto rooster is made in Nicaragua, and so that you can savor it, we’ll tell you that usually here in the land of Rubén Darío it goes with everything, from accompanying it with tortilla and cheese at breakfast, to the traditional fried chicken at night, and from here we’ll show you how to make a good Nicaraguan pinto rooster. Keep reading!
What are the Ingredients of Gallopinto?
- ½ pound of red beans or it can be black
- 1 pound white rice
- 1 Chiltoma
- 1 head of garlic (only if you prefer, although to try you could include it, it is still rich)
- 1 white onion
- Oil
- Salt
- Water
Steps to prepare Gallo Pinto:
- Put a pan on high heat in your kitchen and fry onion.
- Then pour the cooked beans and start frying and sautéing them.
- Then put in another pan to fry onion and chiltoma and add the rice, cook until golden brown.
- Add twice as much water to the rice and let it evaporate over high heat.
- When the water has evaporated, cover the rice and lower the heat of your kitchen for 5 minutes, then prove that the rice is not hard or watery.
- In turn, let it cool slightly and proceed to add the fried beans in the rice and mix well until the rice has that representative color of this
- dish and let it fry for at least 8 minutes.
And ready now you can serve it warm, but with what to accompany it? The Nicaraguan pinto rooster can be served with fried egg, fried ripe, slices, tostones, cheese and tortilla, in meat or roasted chicken… a variety.
Now it’s your turn to make this recipe, leave us a comment, telling us how it was 😉