Nicaraguan gallo pinto

Ingredients

Quantities for 4 servings.

• 600 g Cooked rice, day-old, cold
• 400 g Red beans, cooked, with liquid
• 1 piece Onion
• 1 piece Bell pepper
• 4 clove Garlic
• 50 ml Vegetable oil
• 20 g Coriander
• 150 g Cuajada cheese, to serve
• 2 piece Plantain, to serve
• to taste Salt and pepper

Method

1. Fry the onion, garlic and pepper in oil until soft, five minutes.
2. Add the beans with a ladle of their liquid and warm them three minutes.
3. Add the cold rice and stir, breaking up lumps with a spatula.
4. Fry over a high flame for eight minutes, leaving it undisturbed for the last three so a crust forms underneath.
5. Season and stir in the coriander.
6. Serve with fried plantain, cuajada cheese and a fried egg.