Costa Rican Rice And Beans With Fried Eggs Recipes

EASIEST COSTA RICAN RICE & BEANS

Easiest Costa Rican Rice & Beans image

This recipe was actually posted by TheMom51 in her reply to recipe #78747. I thought I'd post it as a searchable recipe. Her original comment was: Just thought I'd add my Costa Rican daughter-in-law's recipe. It uses the traditional Salsa Lizano (you can order it over the Internet) which is probably why Matoszinho didn't think this recipe was quite right Preparation time does not include time to cook the rice. If you need to cook your rice add an additional 15 minutes to the prep time.

Provided by Chef Johnny Ringo

Categories Rice

Time 25m

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons oil
1 tablespoon salsa, lizano
1 1/2 cups black beans, cooked
2 1/2 cups rice, cooked
2 tablespoons bell peppers, chopped
2 tablespoons onions, chopped
1 tablespoon coriander, chopped (Celantro)

Steps:

Saute onion and bell pepper for about 2 minutes.
Add the black beans and salsa and simmer for about 10 minutes on medium heat.
Then, add the cooked rice and mix in the coriander.
Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.

COSTA RICAN RICE AND BEANS WITH FRIED EGGS

Costa Rican Rice and Beans With Fried Eggs image

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that's similar to Worcestershire sauce but thicker and sweeter.

Provided by Member 610488

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup long-grain white rice
kosher salt, to taste
2 tablespoons canola oil
1 small yellow onion, cut into small dice
1/2 medium red bell pepper, seeded and cut into small dice
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup tomato sauce
1 (16 ounce) can black beans, drained and rinsed
3 tablespoons Lizano sauce, more to taste
fresh ground black pepper, to taste
8 large eggs
2 tablespoons fresh cilantro, chopped

Steps:

Put the rice, a big pinch of salt, and 1 1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.
Meanwhile, heat 1 tbsp of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds.
Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
Heat the remaining 1 Tbsp of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks' edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.

Nutrition Facts : Calories 458.7, Fat 17.3, SaturatedFat 3.8, Cholesterol 372, Sodium 227.1, Carbohydrate 52, Fiber 8.5, Sugar 2.5, Protein 23

FRIED RICE AND BEANS (GALLO PINTO)

Fried Rice and Beans (Gallo Pinto) image

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8

Ingredients

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

Steps:

Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

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