A classic Central American dish, rice with beans, in its Nicaraguan version, is truly delicious. The combination of flavors and textures is a real feast for the palate. The key lies in using fresh ingredients and slow cooking to achieve perfection in every bite.
To prepare Rice and beans, cook the beans in a pot with water and coconut milk for 45 minutes.
Then, sauté onion, bell pepper, and chili in oil, add the rice and the bean mixture. Cook everything together so the flavors meld.
When serving, you can add more cilantro for a fresh touch.
Rice and beans
Ingredients
1 pound of Rice
1 ½ pound of Beans
1 ½ pound of Shredded chicken breasts
½ liter of Wheat flour
3 Chopped bell peppers
1 ½ pound of Chopped onions
4 Chopped chili peppers
2 Chopped cilantro stems
½ liter of Chicken broth
2 liters of Coconut milk
3 tablespoons of Oil
2 liters of Water
Mushed garlic
1 pinch of Salt
Preparation
Step 1 : For the bean preparation, cook them in a pot with water and coconut milk for approximately 45 minutes or until tender.
Step 2 : Then, add cilantro, garlic, and salt to taste.
Step 3 : In a skillet with oil, sauté onion, bell peppers, and chili, then add the rice.
Step 4 : Once the rice is sautéed, add the beans along with plenty of broth.
Step 5 : Optionally, add more cilantro and let it come to a boil.
Step 6 : To prepare the dumplings, place flour in a bowl and add broth and shredded chicken.
Step 7 : Mix the ingredients until a dough forms, then shape the dough into thin noodles (dumplings) about 10 to 15 centimeters long.
Step 8 : Once the rice with beans from the previous step is boiling, add the dumplings and cook for 5 minutes.
Step 9 : Finally, the dish is ready to serve and can be decorated according to personal preference.
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