AuthorMaría HummelThis simple but appetizing dish is usually eaten for breakfast in both Costa Rica and Nicaragua, although it is also served at other times of the day. It can be done with black or red beans. It is usually accompanied with corn tortillas or male bananas if desired, but for a more balanced meal for diabetics, we recommend accompanying it with a steamed salad or vegetables.
Ingredients
Instructions
In a pot, add the vegetable or water broth and sauté the garlic, chopped onion and sweet chili, adding more liquid if necessary.
Once the onion is translucent, add rice, beans, cilantro, chives, cumin and salt to taste.
Continue stirring for 1 to 2 minutes.
Serve with corn tortillas.
7 servings ½ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a pot, add the vegetable or water broth and sauté the garlic, chopped onion and sweet chili, adding more liquid if necessary.
Once the onion is translucent, add rice, beans, cilantro, chives, cumin and salt to taste.
Continue stirring for 1 to 2 minutes.
Serve with corn tortillas.
Notes
