Served with homemade tortilla chips, this Costa Rican version of rice and beans makes a delicious family friendly appetizer, lunch or light dinner.
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
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
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!