Sunday, November 15, 2009
I fell in love with this food when I was in Costa Rica. The dish is adapted from a popular recipe, which is served there on a daily basis. It is named after a black-and-white chicken that is common to the area, but the recipe actually contains no meat.
2-3 cups cooked brown rice
2 cups (or 2 cans) cooked black beans, rinsed
2 Tbsp. olive oil
1-1/2 tsp. ground coriander
1/4 tsp. black pepper
2 Tbsp. chopped onion
2 tsp. soy sauce
3 shakes Tabasco sauce
1/2 tsp. salt (or to taste)
Heat the olive oil, coriander, and pepper in a large skillet on med-low. Add onion and sauté until soft.
Add the beans and cook 2 minutes more. Mix in the rice and cook 3 more minutes (add water if not moist enough).
Stir in the remaining ingredients. Cover the skillet and turn off the heat.
Serves 4-6. Can be served with a simple salad of cut-up cucumber and tomatoes seasoned with salt and pepper.
This recipe appears on