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Served with homemade tortilla chips, this Costa Rican version of rice and beans makes a delicious family friendly appetizer, lunch or light dinner.
GOYA® Corn Oil
red onion, diced
red pepper, diced
GOYA® Minced Garlic
1 can (15.5 oz.)
GOYA® Central American Red Beans, undrained
CANILLA® Parboiled Extra Long Grain Rice, cooked and cooled according to package directions
chopped fresh tomatoes
finely chopped fresh cilantro
GOYA® Lime Juice
GOYA® Corn Tortillas, cut into 4 wedges
ripe avocado, halved, pitted, peeled and chopped
GOYA® Hot Sauce, optional
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.
Stir in tomatoes; cook for 10 to 15 minutes or until heated through and liquid is absorbed. Stir in cilantro and lime juice.
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.
Serve rice and beans with avocado, tortilla chips and Hot Sauce for a spicy addition (optional).
Try our ready-made GOYA® Gallo Pinto – Central American Style Rice and Beans.Learn More
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