Vegetarian Chifrijo – Rice and Beans

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<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

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Ingredients

1

<p>red onion, diced</p>

1

<p>red pepper, diced</p>

1 can
(15.5 oz.)

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>

12

GOYA® Corn Tortillas , cut into 4 wedges

1

<p>ripe avocado, halved, pitted, peeled and chopped</p>

GOYA® Hot Sauce , optional

Directions

Kitchen View

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>

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