Vegetarian Chifrijo – Rice and Beans

Vegetarian Chifrijo – Rice and Beans


Vegetarian Chifrijo – Rice and Beans

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La Cocina Goya

Served with homemade tortilla chips, this Costa Rican version of rice and beans makes a delicious family friendly appetizer, lunch or light dinner.

  • Ingredients
  • Directions


red onion, diced


red pepper, diced

1 can (15.5 oz.)

GOYA® Central American Red Beans, undrained


CANILLA® Parboiled Extra Long Grain Rice, cooked and cooled according to package directions

2 cups

chopped fresh tomatoes

¼ cup

finely chopped fresh cilantro


GOYA® Corn Tortillas, cut into 4 wedges


ripe avocado, halved, pitted, peeled and chopped

GOYA® Hot Sauce, optional


Kitchen View

Step 1

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.

Step 2

Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.

Step 3

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.

Step 4

Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).


No time?
No Problem!

Try our ready-made GOYA® Gallo Pinto – Central American Style Rice and Beans.

Learn More
Gallo Pinto - Rice and Red Beans

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

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