Entree: Costa Rica – National Cuisine – Casado (Traditional Costa Rican plate of rice and beans served with a protein, fried plantain, salad, and often a fried egg)

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 35 min

Cook 20 min

Additional 10 min

Total 1 hr 5 min

Ingredients

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

- 1 1/2 cups (300 g) long-grain white rice
- 2 3/4 cups (650 ml) water
- 1 tsp (5 g) salt for rice
- 2 cups (480 g) cooked black beans
- 1 tbsp (15 ml) vegetable oil
- 1/2 medium (2 5/8 oz (75 g)) yellow onion, finely chopped
- 1/2 medium (2 5/8 oz (75 g)) red bell pepper, finely chopped
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tbsp (15 ml) vegetable oil (for beans)
- 1/2 tsp (1 g) ground cumin
- 1 lb (454 g) flank steak or skirt steak
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil (for steak)
- 2 ripe plantains, peeled and sliced lengthwise, approx. 14 oz (400 g) total
- 1/4 cup (60 ml) vegetable oil (for frying plantains)
- 4 cups (120 g) mixed salad greens
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (5 1/4 oz (150 g)) avocado, sliced
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) olive oil
- 1/2 tsp (2 g) salt (for salad)
- 4 large eggs
- Salt and pepper to taste

Show original ingredient measurements

- 1 1/2 cups (300 g) long-grain white rice
- 2 3/4 cups (650 ml) water
- 1 tsp (5 g) salt for rice
- 2 cups (480 g) cooked black beans
- 1 tbsp (15 ml) vegetable oil
- 1/2 medium (75 g) yellow onion, finely chopped
- 1/2 medium (75 g) red bell pepper, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil (for beans)
- 1/2 tsp (1 g) ground cumin
- 1 lb (454 g) flank steak or skirt steak
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil (for steak)
- 2 ripe plantains, peeled and sliced lengthwise, approx. 14 oz (400 g) total
- 1/4 cup (60 ml) vegetable oil (for frying plantains)
- 4 cups (120 g) mixed salad greens
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (150 g) avocado, sliced
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) olive oil
- 1/2 tsp (2 g) salt (for salad)
- 4 large eggs
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice until water runs clear. Combine rice, water, and 1 tsp (5 ml) salt in a saucepan, bring to a boil, lower heat, cover tightly and simmer 18 minutes until water is absorbed; remove from heat and let stand covered 5 minutes. Fluff with a fork.
2. While rice cooks, warm 1 tbsp (15 ml) vegetable oil in a saucepan over medium heat. Add chopped onion and red bell pepper and sauté 4–5 minutes until softened. Add minced garlic and sauté 30 seconds. Stir in cooked black beans and 1/2 tsp (2.5 ml) cumin and simmer gently 6–8 minutes; season with salt and pepper to taste and keep warm.
3. Pat steak dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper and 1 tbsp (15 ml) lime juice. Heat 2 tbsp (30 ml) vegetable oil in a skillet or on a grill over medium-high heat. Cook steak 3–5 minutes per side for medium-rare to medium depending on thickness. Let rest 5 minutes, then slice thinly against the grain.
4. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until deep golden and caramelized; drain on paper towels and sprinkle lightly with salt.
5. Toss salad greens, cherry tomatoes, and avocado with 1 tbsp (15 ml) white vinegar, 2 tsp (10 ml) olive oil, and 1/2 tsp (2.5 ml) salt.
6. In a separate skillet, fry eggs to preference (sunny-side up is traditional) using a little oil or butter; season with salt and pepper.
7. To assemble each Casado plate: place a scoop of rice, a portion of black beans, sliced steak, two fried plantain slices, a portion of salad, and a fried egg on top or to the side. Serve immediately.

1. Rinse the rice until water runs clear. Combine rice, water, and 1 tsp salt in a saucepan, bring to a boil, lower heat, cover tightly and simmer 18 minutes until water is absorbed; remove from heat and let stand covered 5 minutes. Fluff with a fork.
2. While rice cooks, warm 1 tbsp vegetable oil in a saucepan over medium heat. Add chopped onion and red bell pepper and sauté 4–5 minutes until softened. Add minced garlic and sauté 30 seconds. Stir in cooked black beans and 1/2 tsp cumin and simmer gently 6–8 minutes; season with salt and pepper to taste and keep warm.
3. Pat steak dry and season with 1 tsp salt and 1/2 tsp black pepper and 1 tbsp lime juice. Heat 2 tbsp vegetable oil in a skillet or on a grill over medium-high heat. Cook steak 3–5 minutes per side for medium-rare to medium depending on thickness. Let rest 5 minutes, then slice thinly against the grain.
4. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until deep golden and caramelized; drain on paper towels and sprinkle lightly with salt.
5. Toss salad greens, cherry tomatoes, and avocado with 1 tbsp white vinegar, 2 tsp olive oil, and 1/2 tsp salt.
6. In a separate skillet, fry eggs to preference (sunny-side up is traditional) using a little oil or butter; season with salt and pepper.
7. To assemble each Casado plate: place a scoop of rice, a portion of black beans, sliced steak, two fried plantain slices, a portion of salad, and a fried egg on top or to the side. Serve immediately.