Gallo Pinto with Mango Salsa
A staple meal from Nicaragua. Fueled us throughout our honeymoon to climb volcanos, explore beaches, and go kayaking. Delicious, filling, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Mains, Vegan, Vegetarian
- Method: Frying
- Cuisine: Nicaraguan, Central American
- 2-3 cups of cooked rice (we used brown but white will work)
- 3 tablespoons oil (we used grapeseed but neutral oils will work)
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 5 cloves garlic, finely chopped
- 2 cans of red kidney beans, drained and rinsed, with liquid reserved in separate dish
- Salt and pepper to taste
- Fresh Mango Salsa
- Quick & Easy Fried Plantains
- Cook the rice according to regular rice preparation. Once ready, keep covered on the stove so it stays warm. If you can use day-old rice here, even better so the rice has a chance to dry out in the refrigerator and create a chewier texture in your final dish.
- Heat the oil in a large skillet over medium-high heat. Add the onions, bell pepper, and garlic and sauté for about 2 or 3 minutes, or until cooked through.
- Stir in the drained beans and season with salt and pepper. Add some of the reserved liquid (there should be some standing liquid but not soup-like). Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice to the bean mixture. If dry, additional bean liquid reserve can be added. Bean liquid helps to bind the rice and beans together.
- To serve, put on a plate, top with Fresh Mango Salsa, and add fried plantains on the side.
- Best when fresh. Store mango salsa, fried plantains, and gallo pinto in separate covered containers in refrigerator, up to 4 days.
*Recipe is a guide. Adapt ingredients and measurements as desired.
Keywords: gallo pinto, vegan gallo pinto, mango salsa