close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Gallo Pinto (Nicaragua)

Gallo Pinto (Nicaragua)

Central American rice and beans make a quick and easy dinner. Serve as a main course, or mix with meat and stuff in a taco shell.

Ingredients
  • 1 cup gallo pinto beans or small red kidney beans
  • 1 bay leaf
  • 1 small onion, peeled
  • 2 large cloves garlic
  • Salt
  • 1 1/2 white rice
  • 4 oil
  • 1 large onion, thinly sliced
  • Salt and freshly ground black pepper, to taste
Instructions

1. Soak the beans overnight in water. The next day, drain the beans and place in a large pot with 2 quarts water.

2. Pin the bay leaf to the onion and add it with the garlic to the beans. Gradually bring to a boil, reduce the heat, and gently simmer for 40 to 50 minutes, or until the beans are tender but not soft, adding the salt the last 10 minutes. Refresh the beans under cold water and drain.

3.Bring 3 cups of water and 1 teaspoon salt to a boil in a saucepan. Add the rice, cover the pan, and gently simmer for 20 minutes or until the grains are tender. Uncover the pan and let cool. The recipe can be prepared up to 24 hours ahead to this stage.

4. Heat the oil in a large saute pan. Add the onions and fry over medium heat for 3 to 4 minutes, or until golden brown. Remove the onions with a slotted spoon. (You can use the onion in soups, stews or stock.)

5. Add the beans and rice and cook over medium heat for 6 to 8 minutes, or until the rice is lightly browned and the mixture is aromatic. Serve hot. Makes 6 servings.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo