Costa Rican Rice and Beans with Poached Eggs
By: Ellen Postolowski
This is not your ordinary breakfast! Costa Rican Rice and beans is the traditional breakfast in Costa Rica and it is full of protein. Save your leftovers and serve them for dinner any night.
Preparation Time10 min
Cooking Time10 min
Ingredients
- 2 cloves garlic, chopped
- 1/2 cup white onions, chopped
- 1/2 cup green or red peppers, chopped
- 2 tablespoon olive oil
- 1 15 oz. can of black beans, rinsed thoroughly
- 1 cup cooked brown rice
- 1/4 cup cilantro and/or parsley, chopped
- 1 cup chicken broth
- salt and pepper to taste
- 2 tablespoon Linzano salsa (from specialty stores) or substitute 1 tbsp Worcestershire sauce and 1 tbsp red picanted sauce mixed
- 4 eggs, poached, pan-fried or hard-boiled
Instructions
- Sauté the garlic, onions, and peppers in olive oil for three to four minutes on medium heat, stirring constantly.
- Add the black beans, rice, and parsley and mix thoroughly.
- Add the chicken stock, turn the heat to low, and cook for another minute.
- For each person, put an appropriate serving size on the plate and add an egg and additional toppings of diced avocados or diced tomatoes (if desired).
- Mix together carefully and serve warm. Add the salsa or sauce substitute and mix again. In my experience with this sauce, some prefer more than others.