Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

Greg Patent
Recipe by Cooking Light April 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.

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  • Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.

Nutrition Facts

136 calories; calories from fat 20%; fat 2.9g; saturated fat 0.5g; mono fat 0.7g; poly fat 1.3g; protein 5.2g; carbohydrates 23.7g; fiber 3.1g; iron 2.1mg; sodium 310mg; calcium 38mg.
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