Gallo Pinto with Salsa Lizano

Ingredients for 4 servings:

• 2 chili peppers
• 200 ml vegetable stock
• 1 onion(s)
• 1 carrot(s)
• 2 tbsp sugar
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp cumin powder
• 2 tsp salt
• 2 tsp pepper
• 1 tsp mustard
• 1 tsp turmeric powder
• 2 cans kidney beans
• 1 bunch of spring onions
• 250 g rice
• 2 bell peppers
• 2 tbsp oil
• some plantain(s)
• Salt
• Cayenne pepper
• Paprika powder, smoked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, from Nicaragua

For the Salsa Lizano, place all ingredients in a blender and puree. Chill until the Gallo Pinto is ready. For the Gallo Pinto, cook the rice according to the package instructions with enough water. Meanwhile, slice the spring onions and trim and dice the bell peppers. Sauté the bottom half of the spring onions in oil until translucent. Then add the diced bell peppers and continue frying until slightly softened. Add the kidney beans, including their juices, to the pan. Simmer for a while, then add the cooked rice and mix everything together. Serve with the salsa and, if desired, with some baked plantains seasoned with salt, cayenne pepper, and smoked paprika. Garnish with the top half of the spring onions.