Try this Costa Rican dish for breakfast, lunch, or dinner! Mahatma® White Rice mixed with sauteed onions, bell peppers, Worcestershire sauce, hot sauce, and chopped cilantro. The best part – crumbled bacon for garnishing.
Prepare rice according to package directions
Heat up the oil in a saucepan or skillet and sauté the onion and bell pepper.
Add the beans and cook for 2 more minutes.
Add the rice and mix well, cook for another 3 minutes.
Add the Worcestershire sauce, hot sauce (if desired) and the chopped cilantro. Season with salt and pepper, to taste. Mix well and cook for another minute.
Garnish with the crumbled bacon.
It is said that you can learn a lot about a culture by eating its cuisine. Native to Costa Rica, this rice and beans plate is an essential side dish for any time of day. The combination of the legume and grain is said to be a representation of the mestizo culture that exists in many Central American countries on account of the legumes produced by the Pre-Columbian cultures and the Rice grain brought over by the Spanish. Cooked alongside a pair of sunny side up eggs or any other of your choice–this is often a meal served for breakfast, but can be eaten any time of day and even tossed in a rice and bean bowl or next day burrito.
If you like your rice and beans hot, add a bit more hot sauce and drizzle with threads of sriracha. Also, feel free to swap out the bell pepper for a hot pepper of your choice – depending on your level of bravery.
The bacon is cooked up separately in this dish and often released a lot of grease. For an even more savory flavor, we suggest you cook the bacon until it’s crispy but save the pan to cook your eggs in before tossing.