Costa Rican Beans and Rice
Costa Rican Beans and Rice is a simple vegan dish that is quick and easy to make with leftover rice. Serve on its own or with a salad.
Servings: 6
Calories: 248kcal
Ingredients
- 3 Tablespoons olive oil
- 1 medium onion diced
- 1 medium bell pepper diced
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 14 ounce canned black beans rinsed and drained
- 1/4 cup Lizano sauce (Optional, see note)
- 3 cups cold leftover rice either white or brown work fine here
- 1/4 cup minced cilantro leaves
- salt and pepper
Instructions
- Heat oil in a large skillet over medium-high heat. Add diced onions, diced bell peppers, and 1/2 teaspoon salt and cook until softened, about 8-10 minutes. Add the minced garlic and cook until fragrant, 30 seconds. Stir in the drained beans and cook until hot, mashing slightly with a wooden spoon. Stir in 1/4 cup Lizano sauce, if using. Add 3 cups cold leftover rice and stir until completely combined. Cook until hot. Remove from heat. Stir in 1/4 cup minced 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: 248kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1052mg | Potassium: 303mg | Fiber: 6g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg
