Costa Rican White Rice Recipes

COSTA RICAN WHITE RICE

Steps:

• Heat oil over medium heat.
• Add garlic, but don't let it brown.
• Add rice and cook for about 1 minute, stirring constantly.
• Add 2 cups water, cook uncovered and get a strong boil going for a couple of minutes.
• Add carrots and salt to taste, reduce heat to low and cover for 10 minutes.

BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

ARROZ CON POLLO (COSTA RICAN STYLE)

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.

GALLO PINTO (COSTA RICAN RICE AND BEANS)

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.