Rice and beans. Doesn’t get any more simple than that, right? Well, the recipe for Gallopinto, the Nicaraguan take on rice and beans, isn’t as easy as throwing some rice and beans into a boiling pot* but the result is worth the time and effort.
*This is how S thought rice and beans were made.
We followed this recipe from Serious Eats. We opted to boil the rice in chicken stock to maximize flavor. Note that this recipe recommends chilling the cooked rice in the fridge for at least a day, so plan accordingly!
Since rice and beans isn’t a main dish, we served it with some chicken and pico de gallo. Gallopinto can be served soft or crisp – we opted for the latter and were not disappointed. The contrast between the tender beans and burnt rice was just right.
Leftovers were just as good as our freshly cooked meal. S got adventurous and added some mushrooms to Gallopinto for a quick breakfast and was amazed by the results. A delicious and versatile dish!