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Nicaraguan Gallo Pinto with Fried Plantains and Queso Fresco Recipe

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4 from 72 reviews

This authentic Nicaraguan Gallo Pinto features a vibrant mix of rice, beans, sautéed peppers and onions, topped with salty queso fresco and served alongside sweet fried plantains and creamy avocado slices. A perfect blend of textures and flavors, this traditional dish offers a hearty, comforting meal that celebrates Central American cuisine.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Oils

  • ¼ cup avocado oil
  • 2 tablespoons avocado oil (divided)

Main Ingredients

  • 2 very ripe plantains, peeled and thinly sliced at an angle into ¼” pieces (about 2 cups)
  • pinch of flaky salt
  • ½ cup diced onion (about ½ onion)
  • 1 medium diced bell pepper (about 1 ½ cups)
  • 3 cups cooked beans (drained, a little liquid is okay)
  • 1 teaspoon salt
  • 1 tablespoon minced garlic
  • 2 ½ cups cooked rice
  • ¾ cup queso fresco (panela or cuajada), crumbled
  • 1 large avocado, sliced

Instructions

  1. Heat Oil: Add ¼ cup avocado oil to a large skillet and heat it over medium-high heat until hot to prepare for frying the plantains.
  2. Fry Plantains: Place the sliced plantains in a flat layer in the hot oil. Fry them for 4-5 minutes on each side until browned and softened. Fry in batches if necessary to avoid overcrowding, ensuring even cooking.
  3. Salt Plantains: Sprinkle a dash of flaky salt over the fried plantains to enhance their natural sweetness and flavor.
  4. Transfer Plantains: Using a slotted spatula, carefully remove the fried plantains from the skillet and set them aside, keeping as much oil as possible in the pan for the vegetables and beans.
  5. Add Veggies: Add the diced onion and bell pepper to the skillet with the leftover oil, ready to be sautéed.
  6. Cook Veggies: Sauté the onion and bell peppers for about 3-4 minutes, stirring frequently until they soften and release their aromas.
  7. Sear Beans: Add the drained cooked beans along with 1 tablespoon avocado oil to the skillet. Cook for 10-12 minutes, stirring occasionally, until the beans start to crisp and blister slightly on the surface.
  8. Add Salt and Garlic: Halfway through cooking the beans, stir in 1 teaspoon salt and 1 tablespoon minced garlic to infuse the mixture with savory flavor.
  9. Add Rice: Lower the heat to medium-low and add the cooked rice along with the remaining 1 tablespoon avocado oil into the skillet, combining all ingredients.
  10. Cook Rice: Stir the mixture for 2-3 minutes, ensuring the heat and flavors are evenly distributed throughout the rice, beans, and vegetables.
  11. Add Queso: Turn off the heat and top the rice and bean mixture with crumbled queso fresco. Optionally, you can fry the queso separately for a golden, crispy texture before adding.
  12. Garnish and Serve: Serve the Gallo Pinto hot with the fried plantains and fresh avocado slices. Sprinkle with a pinch of flaky salt for additional flavor and enjoy this hearty Central American classic.

Notes

  • For added texture and flavor, lightly fry the queso fresco in a separate pan until golden before adding it on top of the Gallo Pinto.
  • Do not overcrowd the pan when frying plantains to ensure they crisp evenly and cook through properly.
  • If using canned beans, rinse them lightly to reduce excess sodium while retaining a bit of liquid to keep the dish moist.
  • Leftover Gallo Pinto reheats well and can be enjoyed for multiple meals without losing its delicious flavor and texture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Nicaraguan
  • Diet: Vegetarian

Find it online: https://flavorhug.com/nicaraguan-gallo-pinto-with-fried-plantains-and-queso-fresco-recipe/