Casado recipe

The Costa Rican worker's plate where rice and black beans are 'married' side by side with a picadillo, fried ripe plantain, a salad and a piece of meat.

1 hourmedium12 ingredients

Ingredients

• 300 g white rice
• 400 g black beans
• 2 ripe plantains
• 250 g chicken breast
• 2 chayote
• 3 tbsp salsa Lizano
• 150 g cabbage
• 1 tomato
• 2 eggs
• 1 lime
• 60 ml vegetable oil
• 1 tsp salt

How to make Casado

1. Cook 300 g of white rice in salted water with 1 tablespoon of oil for 20 minutes, then fluff it so the grains stay separate and dry.
2. Simmer 400 g of cooked black beans in their own dark liquid with 1 teaspoon of salt and 1 tablespoon of salsa Lizano for 10 minutes, until saucy but not soupy.
3. For the picadillo, dice 2 chayotes into 5 mm cubes, sauté them 5 minutes in 1 tablespoon of oil, add a splash of water and 1 tablespoon of salsa Lizano, cover and cook 15 minutes until tender.
4. Season 250 g of chicken breast with salt and a little salsa Lizano, then fry it 10 minutes until cooked through and golden.
5. Slice 2 very ripe, black-skinned plantains on the diagonal and fry them 5 to 7 minutes in hot oil until the edges caramelise. Green plantains will not work here.
6. Shred 150 g of cabbage, mix it with 1 diced tomato, the juice of 1 lime and salt. No Lizano in the salad.
7. Fry 2 eggs in oil, keeping the yolks runny.
8. Plate the rice and the beans next to each other, then arrange the chicken, the plantain, the picadillo and the salad around them, with the egg on top.
9. Put the bottle of salsa Lizano on the table so each person seasons their own plate.

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