For authentic Gallo Pinto, it is crucial to use rice and beans that are cooked and completely chilled (ideally from the previous day). This ensures the rice doesn't turn mushy when fried and remains separate.
Nicaraguan Gallo Pinto is often less wet and more loose (sypkejsie) than the Costa Rican version. The use of red beans and their thick, dark broth plays an important role in giving the dish its color.
Gallo Pinto is a staple served with almost anything: for breakfast with eggs and cheese, for lunch with meat (Carne Asada) and plantains.
In a large skillet (ideally cast iron), heat the oil or lard over medium heat.
Add the chopped onion, garlic, and optionally the sweet bell pepper/celery. Sauté for 5-7 minutes until the onion is translucent and the mixture is fragrant. For an authentic flavor, Nicaraguans often fry a piece of bacon or salt pork with the onion.
Add 2 cups of the cooked beans (without excess broth, just the beans). Fry for 3-5 minutes, lightly mashing some of the beans with a spoon to release more inner pulp and starch. Allow them to lightly fry to get a nice texture.
Add 2 cups of the cold, cooked rice. Mix thoroughly with the beans and sautéed mixture.
Gradually add the bean broth (Frijol Colado). Add enough so that the rice absorbs the color and moisture, but the mixture does not remain watery. Usually, 1/2 to 1 cup of broth is sufficient.
Stir and cook until the rice is evenly stained red/brown and the liquid has completely evaporated, about 5-10 minutes. The Gallo Pinto should remain loose and the rice should not stick.
Taste and add salt and pepper as needed.
Garnish with fresh cilantro and serve warm. Traditional serving includes eggs (fried or scrambled), Natilla (sour cream), Queso Frito (fried cheese), and Plantains (Plátanos Maduros Fritos).