Mango Gallo Pinto with Fried Egg and Avocado (Mango Habanero Balsamic)

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Gallo Pinto is a classic staple in Nicaragua. Made with leftover rice and pinto beans, it serves as a side dish to any protein. This is a twist on the classic recipe using ingredients common to Central America, avocado and mango and adding egg as the protein making a satisfying dish for any meal.
The recipe below will produce enough for two hearty meals if you divide the rice in half and add two eggs to each serving. For a light meal, divide the rice in quarters and add one egg to each serving.

What you will need:

  • 1/2 medium sized onion - diced

  • 1/2 bell pepper any color - diced

  • salt

  • mango habanero balsamic vinegar

  • extra virgin olive oil

  • one cup cooked leftover rice (we made ours with brown rice)

  • one cup of drained canned pinto beans

  • one small bunch cilantro with large stems removed - lightly chopped.

  • one ripe Ataulfo mango - cut into chunks

  • 4 eggs

  • 1 ripe avocado sliced or a cup of guacamole

  • sour cream or queso fresco (optional)

Sauté onion and bell pepper on medium low heat in extra virgin olive oil and a dash of salt until translucent and soft.
Drizzle on mango habanero balsamic vinegar and continue cooking until veggies are coated and sticky.
Add more extra virgin olive oil and the the rice and beans. Cook together until rice is slightly crispy. Remove heat and stir in mango and cilantro. 
Place rice mixture on a plate. Add sliced avocado or guacamole on the side. 
Fry eggs keeping the center soft and runny and place on the rice. Drizzle with mango habanero balsamic vinegar and serve.

And, the best part is breaking the egg and mixing in the warm yolk!
Optional Touches:
To cool it off, add a dollop of sour cream.
To richen it up, crumble on queso fresco.