This 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.
|2||cups||brown rice, cooked|
|1||cup||black beans, cooked|
|½||teaspoon||cumin powder (optional)|
|½||cup||vegetable broth (or water)|
|salt to taste|
- 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.
Prep Time: 30 minutes Yield: ½ cup (7 servings)