1 sweet pepper, red or green, chopped fine
1 onion chopped fine
1 tomato very mature, chopped fine
2 tsp cilantro
Oil to saute
2 cups of black beans, (I use dry beans slow cooked) *
2 cups of cooked white rice–one day old. SAME AMOUNT AS COOKED BEANS
Salsa lizano (I don’t think there is any in the U.S.) others says it’s like worcestershire, to me it is very different. Other countries don’t use this.
Garlic powder with parsley to taste
Cook rice the day before, beans also if you slow cook.
Saute onion in oil, add sweet pepper and cook
Mix rice and beans in large pot. Add onion, sweet pepper,
Tomatoes, garlic powder, some broth 1- 2 cups more or less,
Salsa lizano if you find it, Stir it all together.
Lastly add cilantro, Cook for just a few minutes.
Refrigerate . I microwave it each morning.
Most Costa Ricans eat it with sour cream on top, not me
*Maria puts dry beans in slow cooker with a little sauteed onion and fresh cilantro. You can cook on high about 4 hours or all day on low. She
doesn’t use minute rice. Rice is cooked normally. She just leaves it on the stove overnight.