Gallo Pinto Pinolero con Queso Frito y Maduro – Authentic Nicaragua Recipe
Nicaragua’s daily pride: glossy red beans and rice crisped with onions and paired with squeaky fried cheese.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Small red beans and white rice fried together with bean broth, Seared white queso frito, Sweet fried plantains, Sweet bell pepper, White onion
Ingredients for Gallo Pinto Pinolero con Queso Frito y Maduro (4 Servings)
- 1.25 lbs (or 2.5 cups) small red beans and white rice fried together with bean broth, prepped into bite-sized pieces
- 1.5 cups seared white queso frito, washed and trimmed
- 1 cup sweet fried plantains
- 1 medium onion and 3 cloves garlic, finely minced with sweet bell pepper
- 1.5 tbsp traditional Nicaragua seasoning (white onion, garlic, vegetable oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and sweet bell pepper until golden.
- Add white onion, garlic, vegetable oil along with small red beans and white rice fried together with bean broth and seared white queso frito, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with sweet fried plantains.