NPH Nicaragua’s farms have a variety of fruits and vegetables, as well as chickens, cows, fish and pigs.
Recipe: Gallo Pinto
Gallo Pinto are rice and beans and the main staple to every meal in Nicaragua.
Time: 1.5 hours Serves: 6
- 3 cups rice, cooked day before and refrigerated over night
- 1 can Central American red beans (sub: black beans), drained
- 2 onions, chopped
- 2 bell peppers, chopped
- 4 Tbsp oil, divided
- Salt to taste
- Water to cover rice
- Heat oil in two separate pans over medium heat. Add cooked rice into one pan and stir. Add water as needed so the rice doesn’t burn or stick to the pan. In the other pan, add onions and peppers and stir until cooked, then add beans into the pan.
- When the beans and the rice are hot, turn off the beans and turn the rice down to low. Start adding the beans into the rice in batches until fully incorporated.