I just returned from Costa Rica and while this dish is close it's not close enough. =( Sorry. This is a recipe best done the long way around: Use fresh or dried beans, preparing them accordingly; saute your UNCOOKED rice in a little oil, then add the onion, garlic, peppers, chicken broth or water and cook until rice is done (25 minutes-ish); once the rice and beans are cooked saute them together, using some of the "black water" from the beans. If you can find Lizano sauce to serve it with, all the better. If you want to get really authentice then serve with some plantains! - Pura Vida!
I have only just now downloaded the recipe, so I cannot comment on this particular version's merits yet. However, I look forward to trying it.<br/><br/>We were lucky enough to live in Costa Rica for about six months in the late 1980s. In our experience, when you ate breakfast in a restaurant, this was what you were served 99% of the time. Obviously, each cook had their own variation, however it was always very good, and sometimes absolutely outstanding. So I suggest you keep tweaking it and looking for variations until it is truly a remarkable dish. Which this may be to begin with. We tried to duplicate it in our own kitchen, while we lived there. But, we were never completely happy with it. This recipe looks like it might supply the missing ingredients.<br/><br/>There was a particular local brand of steak sauce, sort of halfway between HP sauce and Worcestershire sauce, that we suspected was an important ingredient.<br/><br/>We were on a very limited budget and only ate at very economical restaurants. The sort of place that the lower income Costa Ricans ate. Gallo Pinto was always the primary breakfast suggestion and at mid day, the businessman's special, or blue plate special, the lunch of the day, was always a plate with a serving of white rice and a serving of black beans and an entrée in the middle of the plate and a side of chopped salad on the plate. So, it is no mystery where they get their white rice and black beans. But the way they combine them can be absolutely magical with the right chef.
I'd been looking for more ways to eat beans since they're so good for you. This recipe is really tasty, and popular with the kiddo's to. I've reduced the amount of rice by a lot to cut the carbs. Even with reducing the rice to where it's about 3 or 4/1 (beans vs. rice) you use about the same amount of Worcestershire The blend of flavors is really different and this recipe went into my regular rotation right away. Thanks for this instant classic!!!
This is an awesome rendition of what I loved when I lived in Costa Rica. I recommend upping the proportion of beans and *definitely* adding cilantro. Thanks for sharing!
This was really good! I used brown rice and pinto beans as that is what I had on hand. Garnished with a little cheese (no sour cream) and the suggested cilantro and green onions. Served with chicken! Fantastic
Excellent. Made it for a Costa Rican Potluck and everyone loved it.
Good vegetarian version of the recipe, although I would add some chopped red bell peppers. For those who complain about this recipe being bland, Costa Rican cooking is very mild compared with other Hispanic and Caribbean cuisines. The best breakfasts I had in Costa Rica included fried banana and either scrambled eggs or turialba (white) cheese.
I love this recipe! The seasonings for the beans were great and the addition of the rice made it even better. This was something different and I'm glad I tried it. Will make again.
Yum! This brought back memories of our Costa Rica travels! I can't believe how easy it was. I substituted brown rice and added chopped red bell pepper. I also added about a 1/4 cup of chicken broth to pull up spices from the bottom of the pan and get the consistency I was after. Great with chicken for dinner and I plan on eating the leftovers with eggs tomorrow!