Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanDinner
Recipe Story
origins & traditionsArroz con Frijoles Colorados is a beloved Costa Rican comfort food that combines tender red beans with perfectly cooked rice in a single pot. This traditional recipe features sautéed onions, bell peppers, and garlic enhanced with cumin and cilantro, creating layers of flavor that develop as the ingredients simmer together. The beans release their rich cooking liquid into the rice, infusing every grain with deep, savory notes. Often served as a complete meal or alongside fried plantains and avocado, this dish represents the heart of Costa Rican home cooking. The one-pot cooking method makes cleanup easy while allowing the flavors to meld beautifully, resulting in a satisfying dinner that nourishes both body and soul with its wholesome ingredients and authentic taste.
Instructions
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Rinse 2 cups of dried red beans and soak overnight in cold water, then drain.
In a large pot, heat 2 tablespoons olive oil over medium heat and sauté 1 diced onion until translucent, about 5 minutes.
Add 4 minced garlic cloves and 1 diced bell pepper, cooking for 3 more minutes until fragrant.
Add the soaked beans, 6 cups water, 2 bay leaves, 1 teaspoon cumin, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes until beans are tender.
Add 2 cups white rice directly to the pot with the beans, stir well, and cover. Reduce heat to low and cook for 20 minutes without lifting the lid.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 3 tablespoons fresh chopped cilantro and 1/2 teaspoon black pepper.
Taste and adjust salt if needed. Serve hot garnished with additional cilantro.
Arroz con Frijoles Colorados
4.1 (35)
A traditional Costa Rican one-pot meal featuring red beans simmered with rice, bell peppers, and aromatic spices creating a hearty and flavorful dish that brings families together at the dinner table.
medium
1h 5m
6 servings
Ingredients
0 of 11 checked
Main Ingredients
- 2 cups Black Beans, dried, soaked overnight
- 2 cups Rice White, uncooked
Aromatics
- 1 pieces Onions, diced
- 4 cloves Garlic, minced
Vegetables
- 1 pieces Bell Peppers, diced
Cooking Base
- 2 tablespoons Olive Oil
Spices
- 1 teaspoons Cumin, ground
- 2 pieces Bay Leaves
Garnish
- 3 tablespoons Cilantro, chopped
Seasoning
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper, ground
Chef Tips
expert advice•For deeper flavor, sauté the rice briefly with the vegetables before adding liquid.
•Add a diced tomato with the peppers for extra richness.
•Some Costa Rican cooks add a splash of Salsa Lizano, a local condiment, for authentic flavor.
•The dish tastes even better the next day as flavors continue to develop.
•Leftovers can be shaped into patties and pan-fried for a delicious breakfast option.
Variations & Substitutions
make it your own•You can substitute canned red beans to save time - use 3 cups drained beans and reduce cooking time to 20 minutes before adding rice.
•For a spicier version, include 1/2 teaspoon cayenne pepper or a minced jalapeño.
Storage & Reheating
keeping it freshStorage
Store in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so you may need to add a splash of water or broth when reheating. Can be frozen in portion-sized containers for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating
Reheat in a covered pot on the stovetop over medium-low heat, adding 2-3 tablespoons of water or vegetable broth to restore moisture. Stir occasionally and heat for 8-10 minutes until steaming hot throughout. Alternatively, microwave individual portions in a covered container for 2-3 minutes, stirring halfway through. Add a drizzle of olive oil before reheating to refresh the flavors.
