• Christy Lonergan, HealthSpan Health Coach

Costa Rican Rice and Beans

Serve 4-6 Time: 45 minutes (plus bean soaking and cooking 1 cup cooked black beans 3 Tbsp. coconut oil 1 cup uncooked brown rice 1 small onion, minced 3 cloves garlic, minced 1 small sweet or hot pepper, minced 2 Tbsp cilantro, minced (optional) 1 tsp. cumin 1 1/2 cups hot water 1/2 tsp. sea salt Heat 1 Tbsp coconut oil over medium heat and pan fry the rice, stirring constantly for a couple of minutes until shiny. Stir in onion, garlic, peppers, cilantro, and cumin and saute 2 more minutes. Add hot water, bring to a boil, cover and reduce heat. Simmer without stirring until water has evaporated and rice is cooked (about 25-30 minutes) Transfer to a bowl, and set aside. In pan, add remaining oil. When it is hot, return the rice to the pan, add beans, and 1/2 cup water. Fry until hot, adding more water as needed to reach desired consistency. Taste and add more salt, onion, peppers, and/or cilantro to taste.


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