This hearty Central American side dish couldn’t be simpler—or more delicious. The name translates to “spotted rooster,” alluding to the speckled appearance of the beans against the rice. We cook the combination until it gets crispy, but you can cook for less time if you prefer softer rice. Traditionally, white rice is cooked a day ahead before making gallopinto; we suggest using frozen, thawed rice or pouched precooked rice to speed up prep.

Gallopinto (Rice & Red Beans)

tsp Canola oil

0.75 cup(s), chopped Uncooked onion(s) finely chopped

cup(s) Cooked white rice

salt

1.5 cup(s) Canned red beans

Image of Gallopinto (Rice & Red Beans)

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté until tender and lightly browned, 4 to 5 minutes. Add the rice, salt, and beans; cook until crisp, stirring occasionally, 8 to 10 minutes.

gallopinto (rice & red beans)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Ingredients

Instructions

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