Costa Rican Rice Recipes
ARROZ CON POLLO (COSTA RICAN STYLE)
This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!
Provided by Chef Kat.
Categories White Rice
Time 2h30m
Yield 6-10 serving(s)
Number Of Ingredients 29
Steps:
- In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
- When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
- Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
- Let's work on the rice now, put all ingredients into a rice cooker.
- The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
- Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
- Mean while we are going to work on the veggies.
- Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
- Now that we have all the ingredients ready, let's put it all together.
- In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
- Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
- Serve with a green salad or some french fries. Enjoy.
Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8
EASIEST COSTA RICAN RICE & BEANS
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
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.
GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
- Vegetarians use only the vegetarian Worcestershire sauce.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
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