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Serves 4. About 25 minutes if the rice and beans are already cooked. Day-old rice works best.
Ingredients
- 3 cups cooked rice, cold
- 1½ cups cooked black beans, plus ½ cup of their cooking liquid
- 1 tablespoon oil
- ½ onion, finely chopped
- ½ sweet pepper, finely chopped
- 2–3 tablespoons Salsa Lizano, or to taste
- A handful of chopped cilantro
- Salt
Method
- Heat the oil in a wide pan and soften the onion and pepper for 3–4 minutes.
- Add the beans and about half of the cooking liquid. Simmer 2 minutes.
- Add the rice and the Salsa Lizano. Stir and fold until the rice is evenly colored, adding liquid a spoonful at a time.
- Season, stir in the cilantro and serve with eggs, fried plantain, sour cream or cheese.
Recipes on Costa Rica Lime are home-style adaptations written by our editorial team (edited by Joshua ten Brink). They are not a restaurant’s official recipe, and quantities are a starting point: taste and adjust.