Vegetarian Chifrijo – Rice and Beans

Name: Vegetarian Chifrijo – Rice and Beans
Prep time: 15M
Total time: 45M
Yield: 6 Servings
Cuisine: Central America
Ingredients: Corn OilGOYA® Corn Oil; 1 Vegetarian Chifrijo – Rice and Beansred onion, diced; 1 Vegetarian Chifrijo – Rice and Beansred pepper, diced; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 1 can Central American Red BeansGOYA® Central American Red Beans, undrained; 1½ cups Canilla Parboiled Extra Long Grain RiceCANILLA® Parboiled Extra Long Grain Rice, cooked and cooled according to package directions; 1 tbsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 2 cups Vegetarian Chifrijo – Rice and Beanschopped fresh tomatoes; ¼ cup Vegetarian Chifrijo – Rice and Beansfinely chopped fresh cilantro; 2 tbsp. Lime JuiceGOYA® Lime Juice; 12 Corn TortillasGOYA® Corn Tortillas, cut into 4 wedges; 1 Vegetarian Chifrijo – Rice and Beansripe avocado, halved, pitted, peeled and chopped; Hot SauceGOYA® Hot Sauce, optional

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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

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Ingredients

GOYA® Corn Oil

red onion, diced

red pepper, diced

1 tbsp.

GOYA® Minced Garlic

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

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cups

chopped fresh tomatoes

¼ cup

finely chopped fresh cilantro

2 tbsp.

GOYA® Lime Juice

GOYA® Corn Tortillas , cut into 4 wedges

ripe avocado, halved, pitted, peeled and chopped

GOYA® Hot Sauce , optional

Directions

Kitchen View

Step 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.

Step 2

Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.

Step 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.

Step 4

Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).