This classic dish in Costa Rica is a flavorful combination of black beans and rice with cilantro. It is typically eaten at breakfast alongside scrambled eggs and corn tortillas.
In a large skillet over medium heat, saute garlic, onion and red bell pepper in the canola oil until soft, about 5 minutes. Stir in the black beans (liquid included), cooked rice, Salsa Lizano and cilantro. Lower heat to medium-low and simmer 10 minutes or until hot throughout.
Serve with a dollop of sour cream and a scrambled egg and warmed corn tortillas on the side.
Note: Salsa Lizano is a vegetable and spice sauce made in Costa Rica. Check your local Latino market or find it online. This dish is just not the same without it.
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Your recipe got me curious about salsa lizano, so I read about it and found it at our local Mexican grocery. It wasn’t with the salsas, but on a top shelf in a bottle marked only ‘salsa’. But the ingredients matched. It has a really good tastes – a little sweet like a smooth chutney. I’ve used it on broccoli too! Thanks!
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tinal999 on 12.21.2011
I am going to make this! I investigated the Salsa Lizano first and found it at the local Hispanic market. It was in a bottle (kind of like a bottle of soy sauce) just labeled salsa. But by the ingredients I knew what it was. It looks like it’s available to order on Amazon and other places pretty cheap. I have seen online where they say you can substitute A1 sauce or Worcestershire, but after tasting it, I don’t think those would work. It was sweeter than I thought it would be. To me it tastes somewhat like a pureed chutney, kind of sweet and vinagar-y. Thanks for the recipe!