Rice and beans
Colombian recipes
Rices
Launch
Easy
45'
Served with homemade tortillas, this Costa Rican version of rice and beans is a delicious family snack, lunch, or light dinner.
Ingredients
- 1 to taste of GOYA Unico olive oil
- 1 entire red onion
- 1 tablespoon chopped garlic
- 1 red pepper cut into cubes
- 1 bag of Red beans
- 1 tablespoon of Adobo with GOYA pepper
- 1.5 cup of Nativo Long grane rice
- 2 cups chopped tomatoes
- 0.25 chopped coriander
- 2 tablespoon lemon juice
- 12 wheat of Wheat Totillas
- 1 ripe avocado
- 1 to taste of Chipotle Peppers Hot Sauce
Preparation
- 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.
- Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.
- 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.
- Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).
