Entree: Costa Rica – Northern Culinary Region – Casado (A traditional Costa Rican plate of rice, beans, fried plantain, salad and a protein served together)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) long-grain white rice
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (480 g) cooked black or red beans (with a bit of cooking liquid)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1.5 lb (680 g) flank steak or skirt steak
- 2 tbsp (30 ml) Worcestershire sauce or Salsa Lizano
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil for grilling
- 2 large ripe plantains, peeled and sliced lengthwise
- Oil for frying, about 1 cup (240 ml) as needed
- 1 small head of lettuce, shredded
- 2 medium tomatoes, sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- Black pepper to taste

Show original ingredient measurements

- 2 cups (400 g) long-grain white rice
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (480 g) cooked black or red beans (with a bit of cooking liquid)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1.5 lb (680 g) flank steak or skirt steak
- 2 tbsp (30 ml) Worcestershire sauce or Salsa Lizano
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil for grilling
- 2 large ripe plantains, peeled and sliced lengthwise
- Oil for frying, about 1 cup (240 ml) as needed
- 1 small head of lettuce, shredded
- 2 medium tomatoes, sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 4 large eggs, approx. 50 g each
- Black pepper to taste

Instructions

1. Rinse the rice until water runs clear. In a medium pot, heat 1 tbsp (15 ml) vegetable oil over medium heat, add half the chopped onion and one clove minced garlic, sauté 1–2 minutes, add rice and stir to coat; add 4 cups (960 ml) water and 1 tsp (5 g) salt, bring to a boil, then reduce heat, cover and simmer 15–18 minutes until tender. Fluff and keep warm.
2. Warm the cooked beans in a small pot with remaining onion, garlic, 1 tsp (5 g) cumin and a splash of the beans’ cooking liquid; simmer 8–10 minutes to meld flavors, adjust salt.
3. Marinate the steak with 2 tbsp (30 ml) Worcestershire or Salsa Lizano, 1 tbsp (15 ml) lime juice, 2 tbsp (30 ml) oil, salt and pepper for 15–30 minutes. Grill or pan-sear over high heat 3–5 minutes per side for medium, then rest 5 minutes and slice thinly across the grain.
4. Heat oil for frying in a skillet over medium-high heat. Fry ripe plantain slices 2–3 minutes per side until caramelized and golden; drain on paper towels and season lightly with salt.
5. In a small skillet, quickly fry eggs sunny-side up or to desired doneness, seasoning with salt and pepper.
6. Assemble plates: a scoop of rice, a portion of warm beans, sliced grilled steak, 2–3 pieces of fried plantain, a small salad of shredded lettuce and tomato dressed simply with a drizzle of oil and a squeeze of lime, and top with a fried egg.
7. Garnish with chopped cilantro and serve immediately while hot.