Rice and beans

Colombian recipes





Served with homemade tortillas, this Costa Rican version of rice and beans is a delicious family snack, lunch, or light dinner.

Ingredients Preparation Share




  1. Heat 2 tbsp. corn oil in large skillet set over medium heat; cook onion, red pepper and minced garlic for about 5 minutes or until softened. Stir in Central American Red Beans, rice and Adobo; cook for 3 to 5 minutes or until well coated.
  2. Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.
  3. Meanwhile, pour enough corn oil into straight-sided skillet set over medium-high heat to come 1/2-inch up side; heat until shimmering (350°F), but not smoking. Cook corn tortilla wedges, in batches, for 1 to 2 minutes or until crisp and golden brown. Transfer to paper towel–lined plate to drain.
  4. Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).


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