Nicaraguan Spotted Rice and Beans

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Nicaragua's beloved national dish transforms leftover rice and cooked black beans into a savory, colorful skillet freckled with peppers, onions, and cilantro. It's the signature breakfast across the country, typically crowned with fried eggs, sweet plantains, and a slab of fresh cheese. The Worcestershire-style sauce gives the dish its signature tangy depth.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 78 gCarbs
• 10 gFiber
• 3 gSugar
• 14 gProtein
• 580 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the rice (best made a day ahead)

• 1 cup long-grain white rice, rinsed
• 2 cups water or low-sodium chicken broth
• 1 tablespoon vegetable oil
• 1/2 teaspoon fine salt

For the beans and skillet

• 2 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups cooked black beans (about one 15 oz can, drained, liquid reserved)
• 1/4 cup reserved bean liquid
• 2 tablespoons Worcestershire sauce (Salsa Inglesa)
• 3 cups cooked day-old white rice
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon ground cumin (optional)
• Salt and freshly ground black pepper, to taste

Directions

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring often, until softened and lightly golden, about 5 minutes.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
3. Add the cooked black beans, the reserved bean liquid, Worcestershire sauce, and cumin if using. Gently mash about one-third of the beans against the side of the pan to thicken the sauce while keeping the rest whole.
4. Add the day-old rice to the skillet and fold everything together with a spatula. Press the mixture flat, then stir and press again for 5 to 7 minutes so the rice soaks up the bean sauce and develops lightly toasted edges.
5. Taste and season with salt and pepper. Stir in the chopped cilantro right at the end so it stays bright and fresh.
6. Serve hot in shallow bowls, traditionally accompanied by fried eggs, fried sweet plantains, slices of fresh queso fresco, and warm corn tortillas on the side.

Cook’s Notes

• Day-old refrigerated rice is essential; fresh rice releases too much starch and turns mushy in the skillet.
• Reserve a few tablespoons of the bean cooking liquid – that starchy broth is what gives Gallo Pinto its signature savory coating and speckled color.
• In Nicaragua, Salsa Inglesa (Worcestershire sauce) is the signature seasoning; in Costa Rica, Salsa Lizano is used instead for a slightly sweeter, milder flavor.
• Don't over-mash the beans – keep about half whole so each bite has a mix of creamy and intact beans.
• For an authentic Nicaraguan breakfast plate, serve with eggs fried in oil with crisp edges, maduros (fried ripe plantains), and a slice of mild white cheese.

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