Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBrunch
Recipe Story
origins & traditionsThe Casado Breakfast Bowl is a beloved Costa Rican morning tradition that brings together the essential elements of Tico cuisine in one satisfying dish. This protein-rich bowl starts with a base of fluffy white rice cooked with garlic and cilantro, topped with seasoned black beans simmered in aromatic spices. Fresh sautéed bell peppers, onions, and tomatoes add vibrant color and nutrients, while a fried or scrambled egg crowns the creation. Often accompanied by sliced avocado and fresh lime, this dish represents the Costa Rican philosophy of combining simple, wholesome ingredients to create something nourishing and delicious. Perfect for weekend brunches or when you need a substantial meal to start your day, the Casado Breakfast Bowl embodies the warm hospitality and fresh flavors that define Costa Rican home cooking. Each component can be prepared in advance, making it ideal for meal prep or feeding a crowd.
Instructions
step by step0/5 done
Cook the rice: Rinse 2 cups white rice under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds. Add the rice and toast for 2 minutes, stirring constantly. Pour in 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender. Fluff with a fork and stir in 2 tablespoons chopped cilantro.
Prepare the black beans: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon paprika, and cook for 1 minute. Add 2 cups cooked black beans with their liquid, 1/4 teaspoon black pepper, and salt to taste. Simmer for 10-12 minutes until slightly thickened, mashing some beans with the back of a spoon for creamier texture.
Sauté the vegetables: In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 diced bell pepper and 1 diced onion. Sauté for 5-6 minutes until softened. Add 2 diced tomatoes and cook for 3 more minutes. Season with salt and black pepper to taste.
Cook the eggs: In a clean skillet, heat 1 tablespoon butter over medium heat. Crack 4 eggs into the pan, keeping them separate. Cook sunny-side up for 3-4 minutes, or scramble if preferred. Season lightly with salt and pepper.
Assemble the bowls: Divide the cilantro rice among 4 serving bowls. Spoon black beans alongside the rice. Add a portion of sautéed vegetables to each bowl. Top each with a cooked egg. Garnish with sliced avocado, fresh cilantro, and lime wedges. Serve immediately while hot.
Casado Breakfast Bowl with Rice and Black Beans
4.7 (18)
A hearty Costa Rican breakfast bowl featuring seasoned rice, savory black beans, sautéed vegetables, and a perfectly cooked egg on top. This traditional morning meal provides balanced nutrition and authentic Tico flavors.
medium
55 min
4 servings
Ingredients
0 of 16 checked
Base
- 2 cups Rice White, rinsed
- 2 cups Black Beans, cooked or canned
Protein
- 4 pieces Eggs, fried or scrambled
Vegetables
- 1 pieces Bell Peppers, diced
- 2 pieces Onions, diced
- 2 pieces Tomatoes, diced
Aromatics
- 4 cloves Garlic, minced
Herbs
- 4 tablespoons Cilantro, chopped
Toppings
- 1 pieces Avocado, sliced
- 2 pieces Lime, cut into wedges
Cooking
- 3 tablespoons Olive Oil
- 1 tablespoons Butter
Spices
- 1 teaspoons Cumin, ground
- 1/2 teaspoons Paprika
Seasonings
- 2 teaspoons Salt
- 1/2 teaspoons Black Pepper, ground
Chef Tips
expert advice•For authentic Costa Rican flavor, use day-old rice if available as it holds its texture better.
•The black beans can be made from dried beans soaked overnight for even better flavor, or use quality canned beans for convenience.
•Adjust the spice level by adding a finely diced jalapeño to the beans or vegetables.
•For a lower-carb version, replace half the rice with cauliflower rice.
•Costa Ricans often enjoy this with a drizzle of Salsa Lizano, a beloved local condiment similar to Worcestershire sauce.
•If making for a crowd, keep each component warm in separate dishes and let guests build their own bowls.
Variations & Substitutions
make it your own•For a vegetarian version, replace the egg with additional avocado or grilled tofu.
Serving & Pairings
what goes well•This dish is incredibly versatile - add a side of sweet plantains for traditional accompaniment, or include a spoonful of homemade pico de gallo for extra freshness.
•The components can be prepared separately and reheated, making this perfect for meal prep.
Storage & Reheating
keeping it freshStorage
Store each component separately in airtight containers in the refrigerator for up to 4 days. Rice and beans keep particularly well and actually improve in flavor overnight. Store sautéed vegetables in a separate container to maintain texture. Do not store cooked eggs with the other components; prepare fresh eggs when serving leftovers. Sliced avocado should be stored with lime juice to prevent browning, or cut fresh when serving. The assembled bowl is not suitable for storage. If meal prepping, portion rice and beans together, vegetables separately, and cook eggs fresh each morning. Reheat rice and beans together in the microwave or on the stovetop with a splash of water to restore moisture.
Reheating
To reheat refrigerated components, place rice and beans in a microwave-safe bowl with 1-2 tablespoons of water, cover with a damp paper towel, and microwave on high for 2-3 minutes, stirring halfway through. Alternatively, reheat in a skillet over medium heat with a splash of water or broth, stirring frequently until heated through. Sautéed vegetables can be reheated in a skillet over medium heat for 2-3 minutes or microwaved for 1-2 minutes. Always cook eggs fresh for best results. If reheating the entire bowl, assemble with reheated components and top with a freshly cooked egg. Do not reheat avocado; add fresh slices after reheating. For best texture and flavor, reheat components separately rather than assembling the bowl before reheating.
