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
Chicken broth
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.
Sounds like something I can try, except for the chicken broth. I’m a vegetarian so I’ll just use water!
Here’s a rice and peas recipe you might like:
Servings: 6-8
Cooking Time: 30 minutes
Ingredients
* 2 cups of basmati rice
* 2 cups of green peas
* 1 large onion (or 2 medium),
cut lengthwise and halved
* 1 green chilli, slit lengthwise (optional)
* 6-8 cashew nuts
* 1/2 tsp cumin (jeera)
* 1/2 tsp garam masala
* 2 cloves
* 2 cardamom seeds
* 1-2 mint leaves for garnish
* 8-10 tsp vegetable oil (or ghee)
* 4 cups of water
* Salt to taste
Preparation
Wash and soak the rice for 10 minutes.
Heat the oil, fry the cashews until golden brown, and set aside.
Saute 1/4 of the onions till nicely browned, and set aside for garnishing.
Add cumin, cloves, and cardamom and fry for a minute. As they start to brown, add the remaining onions, green peas, and green chilli and saute for 5 minutes.
Add the rice, garam masala, and salt, and saute for about 2 minutes, until the rice is coated with oil, and gives off a nutty aroma.
Add 4 cups of water, and cover and cook until done, or cook in the pressure cooker for about 3 whistles. Or cook the rice in the rice cooker with 3 3/4 cups water.
Garnish with the sauteed onions, and cashew nuts.
Serve the peas pulao hot with a raita of your choice.