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Costa Rican Rice and Beans
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5 from 1 vote

Costa Rican Beans and Rice

A simple vegan entree or side dish that is super quick to make using leftover rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: Latin American
Keyword: beans, beans and rice, Costa Rican, gluten free, Lizano, meatless, rice, vegan, vegetarian
Servings: 6
Calories: 245kcal

Ingredients

  • 3 Tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • ½ teaspoon salt
  • 3 cloves medium garlic minced or pressed
  • 1 14 ounce can black beans rinsed and drained
  • ¼ cup Lizano sauce (Optional, see note)
  • 3 cups cold leftover rice (either white or brown work fine here)
  • ¼ cup minced cilantro leaves
  • salt and pepper

Instructions

  • Heat oil in a large skillet over medium high heat. Add onions, bell peppers and salt and cook until softened, about 8-10 minutes. Add garlic, and cook until fragrant, 30 seconds. Stir in beans and cook until hot, mashing slightly with a wooden spoon. Stir in Lizano, if using. Add rice and stir until completely combined. Cook until hot. Remove from heat. Stir in cilantro leaves. Season to taste with salt and pepper.

Notes

Lizano sauce is the condiment of choice in Costa Rica, available on the table in all "tipico" Costa Rican restaurants. However, it can be hard to find in the US and Canada. Check in Latin markets, but if you can't find it, season to taste with salt and pepper.

Nutrition

Calories: 245kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 375mg | Fiber: 7g | Sugar: 2g