Costa Rican Arroz Graso

Ingredients

Costa Rican Arroz Graso is a variation of the Senegalese dish Riz Gras. While the original Senegalese version typically includes ingredients like smoked fish, tomatoes, and okra, the Costa Rican adaptation focuses on local flavors and ingredients. The Costa Rican version often incorporates chicken or beef as the protein, along with a variety of vegetables commonly found in Costa Rican cuisine. The spices used in the Costa Rican version may also differ, reflecting the unique flavor profile of the region. We alse have the original recipe for Riz gras, so you can check it out.

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 pound (450g) boneless chicken breast or beef, cut into small pieces 1 pound (450g) boneless chicken breast or beef, cut into small pieces
• 2 teaspoons cumin 2 teaspoons cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced bell pepper, carrot, and frozen peas to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Push the vegetables to one side of the pot and add the chicken or beef to the other side. Cook until the meat is browned on all sides.
5. 5.
   Stir in the cumin and paprika, coating the meat and vegetables evenly.
6. 6.
   Add the rinsed rice to the pot and stir well to combine with the meat and vegetables.
7. 7.
   Pour in the chicken or beef broth and season with salt and pepper to taste. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove from heat and let the rice rest, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken or beef — Make sure to cut the meat into small, bite-sized pieces to ensure even cooking.
• Cumin and paprika — Adjust the amount of spices according to your preference for flavor intensity.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar touch of freshness.

Tips & Tricks

• For added flavor, you can sauté the rice in the oil before adding the onions and garlic.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili powder.
• Feel free to customize the vegetables based on your preference or what you have on hand.
• To make it a complete meal, serve Costa Rican Arroz Graso with a side of black beans and plantains.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Costa Rican Arroz Graso is a versatile dish that can be enjoyed as a main course or as a side dish. Serve it alongside grilled meats, seafood, or roasted vegetables for a complete and satisfying meal. It pairs well with a fresh salad or a side of creamy avocado.

Presentation advice

To enhance the presentation of Costa Rican Arroz Graso, you can garnish it with a sprinkle of paprika or a drizzle of olive oil. Serve it in a colorful dish or on a banana leaf for an authentic touch. The vibrant colors of the vegetables will make the dish visually appealing and inviting.