<p>Served with homemade tortilla chips, this Costa Rican version of rice and beans makes a delicious family friendly appetizer, lunch or light dinner.</p>
Total Time
45m
Prep Time:15m
Yields:6 Servings
Ingredients
1
<p>red onion, diced</p>
1
<p>red pepper, diced</p>
1 tbsp.
1 can
(15.5 oz.)
GOYA® Central American Red Beans, undrained
1½ cups
GOYA® Canilla Parboiled Extra Long Grain Rice, cooked and cooled according to package directions
2 cups
<p>chopped fresh tomatoes</p>
¼ cup
<p>finely chopped fresh cilantro</p>
2 tbsp.
12
GOYA® Corn Tortillas, cut into 4 wedges
1
<p>ripe avocado, halved, pitted, peeled and chopped</p>
GOYA® Hot Sauce, optional
Directions
Step 1
<p>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.</p>
Step 2
<p>Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.</p>
Step 3
<p>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.</p>
Step 4
<p>Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).</p>
Appetizer
Alcapurrias with Cilantro Aioli
Appetizer
Game-Day Loaded Nachos Supreme
Appetizer
Crunchy Breaded Butter Beans Snack
Appetizer
Whipped Feta with Roasted Olives
Appetizer
Easy Pinto Bean Nachos with Chipotle
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Celebrating 90 years of GOYA
See how we've grown from a small storefront to becoming the biggest Hispanic-owned food company in the U.S.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Vegetarian Chifrijo – Rice and Beans
Prep Time: 15m
Total time: 45m
Yields: 6 Servings
<p>Served with homemade tortilla chips, this Costa Rican version of rice and beans makes a delicious family friendly appetizer, lunch or light dinner.</p>
Ingredients
1
<p>red onion, diced</p>
1
<p>red pepper, diced</p>
1 tbsp.
1 can (15.5 oz.)
GOYA® Central American Red Beans, undrained
1½ cups
GOYA® Canilla Parboiled Extra Long Grain Rice, cooked and cooled according to package directions
2 cups
<p>chopped fresh tomatoes</p>
¼ cup
<p>finely chopped fresh cilantro</p>
2 tbsp.
12
GOYA® Corn Tortillas, cut into 4 wedges
1
<p>ripe avocado, halved, pitted, peeled and chopped</p>
GOYA® Hot Sauce, optional
Directions
Step 1
<p>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.</p>
Step 2
<p>Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.</p>
Step 3
<p>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.</p>
Step 4
<p>Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).</p>
Reviews
Submit your review | |
Arnie Sarkar
In moderation, this recipe is great for healthy eating! Bingo!