Rice and beans is a Caribbean dish typical of Limón province, combining red beans with rice cooked in coconut milk, seasoned with a touch of hot chili.
Unlike gallo pinto, with which it shares its main ingredients, it has a completely different flavor thanks to the coconut milk.
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Costa Rican Caribbean Rice and Beans
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Costa Rican
Ingredients
- 500 g of cooked red beans (about 1.1 lb)
- 3 cups of coconut milk
- 2 cups of rice
- 2 Panamanian or habanero chilies, whole
- 2 cloves of garlic, whole
- a few sprigs of fresh thyme
- Salt, to taste
Preparation
- Cook the base, in a pot, place the cooked beans together with the coconut milk, garlic, and thyme.
- Boil, bring to a boil over medium heat.
- Add the rice, stir the raw rice into the pot, mixing well.
- Add the chili, add the whole chilies, uncut, so they add aroma without too much heat.
- Cook, cover the pot and cook over low heat until the rice is cooked and has absorbed the liquid.
- Remove the chili, remove the whole chilies before serving, being careful not to break them.
- Season, adjust salt to taste.
- Serve, serve hot, as a side or main dish.
Tips for getting it right
- Using the chilies whole, uncut, lets them flavor the dish without making it too spicy.
- Coconut milk is the key ingredient that sets this dish apart from traditional gallo pinto.
- Fresh thyme adds a distinctive aroma typical of Limón’s Caribbean cuisine.
- Removing the chilies carefully before serving keeps them from breaking and releasing too much heat.
Traditional variations
- It’s also made in other Costa Rican provinces, though it’s especially typical of Limón.
- It’s frequently served alongside Caribbean-style chicken as a main dish.
How to serve
Rice and beans limonense is served hot, as a side or main dish, usually for lunch or dinner.
It’s a traditional dish of Limón province, with strong Caribbean influence.
Recommended sides
- Caribbean chicken
- Fried fish
- Ripe plantain
Did you know?
Unlike gallo pinto, rice and beans is cooked with coconut milk, giving it a completely different flavor.
It’s a dish that reflects the strong Caribbean and Afro-descendant influence on the cuisine of Limón province.
Frequently Asked Questions
Although they share main ingredients like rice and beans, rice and beans is cooked with coconut milk, giving it a completely different flavor from gallo pinto.
Using them whole, uncut, lets them flavor the dish without releasing too much heat.
It's especially typical of Limón province, on the Caribbean coast, though it's eaten throughout the country.
It's frequently served alongside Caribbean-style chicken or fried fish, as part of a main dish.
