Creole Kitchen · Coconut Rice And Beans
Rice and Beans (Caribbean Style)
Photo: Mohammad Ali Huzam / Wikimedia Commons · CC BY-SA 4.0
Despite the near-identical name, this dish is cooked completely differently from the Pacific side's Gallo Pinto — the rice is boiled directly in coconut milk instead of being fried afterward.
Red beans and rice are cooked together in coconut milk with thyme and a touch of chili, turning the rice a pale coconut-white rather than the brown of Pacific-style gallo pinto. Comedores in Bluefields serve it as an everyday plate, often with fried fish or chicken.
Why it's made this way: The recipe reflects the West Indian and Creole heritage of the Atlántico Sur coast, distinct from the Spanish-Mestizo cooking of the rest of Nicaragua.
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Part of World of Street Food — 690 dishes from 118 countries.
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