Entree: Costa Rica – Southern Culinary Region – Casado (Traditional Costa Rican plated meal of rice, beans, plantain, salad and a grilled or fried protein served together as a complete lunch)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water or as needed for rice
- 2 cups (480 ml) cooked black beans (homemade or canned; if canned use drained and rinsed)
- 1 tbsp (15 ml) vegetable oil for beans
- 1/2 cup (120 ml) diced onion for beans
- 2 cloves garlic, minced for beans
- 1 tsp (5 g) ground cumin
- 1 bay leaf (optional)
- 2 tbsp (30 ml) Salsa Lizano or 1 tbsp (15 ml) Worcestershire sauce as substitute
- 2 flank steaks, approx. 6 oz (170 g) each, trimmed (or substitute chicken breasts, 2, approx. 6 oz (170 g) each)
- 2 tbsp (30 ml) olive oil for grilling
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 2 ripe plantains, peeled and cut into 1/2-inch (1.5 cm) slices or diagonal pieces
- Vegetable oil for frying plantains, about 1/2 cup (120 ml)
- 4 cups (about 300 g) mixed lettuce greens and sliced tomatoes for salad
- 1 small cucumber, sliced
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil for dressing
- Fresh cilantro, chopped, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Combine the rice and 4 cups (960 ml) water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let rest covered 5 minutes.
2. To make the beans, heat 1 tbsp (15 ml) vegetable oil in a saucepan over medium heat. Add 1/2 cup (120 ml) diced onion and cook until soft, about 4 minutes. Add 2 cloves garlic and cook 1 minute. Stir in 2 cups (480 ml) cooked black beans, 1 tsp (5 g) ground cumin, bay leaf, Salsa Lizano, and 1/4 cup (60 ml) water; simmer gently 8–10 minutes. Mash a few beans against the side of the pot to thicken if desired. Season with salt and pepper to taste and keep warm.
3. Season the flank steaks with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper and rub with 2 tbsp (30 ml) olive oil. Preheat a grill or skillet over medium-high heat and cook steaks 3–5 minutes per side for medium-rare to medium depending on thickness. Let rest 5 minutes, then slice thinly across the grain.
4. While steaks rest, heat about 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, 2–3 minutes per side. Drain on paper towels and sprinkle lightly with salt.
5. Make the salad by tossing lettuce, sliced tomatoes and cucumber with 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) olive oil and a pinch of salt.
6. To assemble each Casado plate, arrange a scoop of steamed rice, a ladle of warm black beans, several slices of grilled flank steak, 3–4 fried plantain pieces and a portion of salad. Garnish with chopped cilantro and serve immediately.