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Costa Rican Refried Rice & Beans

Author: Pavani
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Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Main Course
Cuisine: costa rican
Servings: 4 serving


  • 1 cup Brown Rice White or - cooked
  • 1 cup Beans Black or Red or Pink - cooked
  • 1 Onion - small, finely chopped
  • 2 cloves Garlic - minced
  • 1 Green Chili - small, minced (optional)
  • 1 Red Pepper - medium, seeded and finely diced (I left it out, since I didn't have any)
  • ¼ tsp Bean Vegetable broth Cooking liquid or
  • ½ tsp Cumin Ground
  • 2 tsp Worcestershire sauce Vegetarian
  • to taste Salt Pepper &
  • 3 tbsps Cilantro - finely chopped


  • In a large cast-iron skillet, heat 2tbsp olive oil and garlic over medium heat. When the garlic starts to sizzle, add the onion, chili and bell pepper. Saute for 6~8 minutes or until the veggies are soft.
  • Stir in the rice and fry for 7~8 minutes, stirring frequently.
  • Then add the ground cumin, beans, bean-cooking liquid, worcestershire sauce, salt and pepper. Stir frequently and mash the beans into the rice with the back of the spoon.
  • Cook until most of the liquid is absorbed but the rice is still moistm about 10~12 minutes. If the mixture looks too dry, then drizzle 1~2tbsp of additional liquid to get the desired consistency.
  • Stir in the chopped cilantro and remove from heat. Serve with hot sauce.


I served with a simple tomato-onion salsa.
Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 1'.
Linking this to this week's Fabulous Feast Friday# 13 being hosted by Sandhya & Mir.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!