Friday, July 17, 2009
Costa Rican Pinto
I know several of you have asked for this recipe! Sorry that it has taken me so long to post it.
We love this authentic Costa Rican recipe. It's a simple, frugal meal and takes very little time to make. This is a healthy meal too, and with the beans and the rice, you get a complete protein. It is also very versatile and can be served many different ways (see below).
The only downside is that the Lizano Salsa used in this recipe seems harder to find than it used to be. I used to find it in a few different grocery stores in the "International Foods" section, but they have stopped carrying it around here. Sometimes you can find it at a Mexican market, or you could order it online, but then you'd have to pay shipping too. One of my sisters lives in Costa Rica so when she comes to visit she brings a few bottles of the Lizano Salsa to us. One bottle usually lasts us quite a while.
Costa Rican Pinto (peen-toe)
1 medium onion (chopped)
1 T. minced garlic
4 cups rice (cooked)
15oz. can black beans
2-3 T. Lizano Salsa
1/4 - 1/2 cup fresh cilantro (chopped)
In a medium pot, cook rice according to package directions. (I used 1 cup dry rice, which makes about 4 cups cooked.) In a separate pot or pan, saute the onions and garlic in olive oil until tender.
Add cooked rice, black beans, Lizano salsa, and cilantro. Heat over med-low heat until hot. Enjoy!
*You can eat the Pinto plain, topped with cheese, served with chips, or make it into a quesadilla or burrito.
*You can also use leftover rice in this recipe.