Costa Rican Rice and Beans

Ingredients

In the original Thai dish, Khao jao, the flavors are predominantly influenced by Thai spices such as lemongrass, ginger, and Thai basil. However, in this Costa Rican adaptation, we incorporate flavors commonly found in Costa Rican cuisine, such as cumin, garlic, and cilantro. Additionally, the original dish uses jasmine rice, while the Costa Rican version uses long-grain white rice. The cooking techniques and traditions also differ, as Costa Rican Rice and Beans is typically cooked in a flavorful broth, whereas Khao jao is stir-fried. We alse have the original recipe for Khao jao, so you can check it out.

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 8g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
3. 3.
   Add the rice to the pot and stir to coat it with the oil and vegetables.
4. 4.
   Stir in the cumin, dried oregano, salt, and black pepper.
5. 5.
   Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Once the rice is cooked, fluff it with a fork and gently fold in the cooked black beans.
7. 7.
   Cover the pot and let it sit for 5 minutes to allow the flavors to meld.
8. 8.
   Serve the Costa Rican Rice and Beans hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Black beans — If using canned beans, make sure to drain and rinse them before adding to the dish to remove any excess sodium.

Tips & Tricks

• For added flavor, you can sauté the rice with the vegetables for a few minutes before adding the broth.
• If you prefer a spicier version, you can add a diced jalapeno or a pinch of cayenne pepper to the dish.
• Leftover Costa Rican Rice and Beans can be refrigerated and enjoyed as a delicious cold salad the next day.

Serving advice

Serve the Costa Rican Rice and Beans as a main course, accompanied by a fresh salad or fried plantains. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the dish with a sprig of fresh cilantro to add a pop of color. Serve it in a traditional Costa Rican pottery bowl for an authentic touch.