if you love Gallo Pinto… you'll love New Orleans Red Beans and Rice

(image courtesy of El Nido Restaurant)

Nicaraguan gallo pinto is typically a side dish of rice and beans fried together with vegetables. Spanish for "spotted rooster," the dish is usually made with white rice, red beans or black beans and is mixed with cilantro, onion and peppers. When fried with the beans, the pre-cooked white rice takes on a reddish-brown color. Served for breakfast, lunch or dinner, gallo pinto may be eaten as a main course or a side dish with various types of meat, fried eggs and fried plantains.

(image courtesy of Harold and Belles Restaurant)

New Orleans red beans and rice is typically a side dish of rice and beans cooked together with meats and vegetables. A staple of Louisiana creole cuisine, the dish is usually made with white rice as well as red or kidney beans and is mixed with ham, sausage, ham bones, celery, onion and peppers. The beans are cooked slowly over a pot and combined with pre-cooked rice that takes on a reddish-brown color. Traditionally served on Mondays, red beans and rice may be eaten as a main course or a side dish with various types of meats, sausages or vegetables.