Entree: Costa Rica – Northern Culinary Region – Chifrijo (Layered bowl of rice and red beans topped with crispy fried pork, fresh pico de gallo and avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for cooking rice)
- 2 cups (480 g) cooked red beans (frijoles rojos) or 1 15-oz (425 g) can red beans, drained and rinsed
- 1 lb (454 g) pork belly or pork shoulder, cut into 1/2–1 in (1–2.5 cm) pieces for frying
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) coarse salt, divided
- 1/2 tsp (1.5 g) black pepper
- 1 medium red onion, finely chopped (about 5 1/4 oz (150 g))
- 3 medium tomatoes, diced (about 12 3/8 to 14 1/8 oz (350–400 g))
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, juiced (about 2 to 2.67 tbsp (30–40 ml))
- 1 medium avocado, sliced (approx. 7 oz (200 g))
- 2 cups (60 g) tortilla chips or fried plantain chips, lightly crushed
- 2 tbsp (30 ml) hot sauce or Salsa Lizano for serving (optional)
- 1 tbsp (15 ml) white vinegar (optional, for beans)

Show original ingredient measurements

- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for cooking rice)
- 2 cups (480 g) cooked red beans (frijoles rojos) or 1 15-oz (425 g) can red beans, drained and rinsed
- 1 lb (454 g) pork belly or pork shoulder, cut into 1/2–1 in (1–2.5 cm) pieces for frying
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 3 cloves (approx. 9 g) garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) coarse salt, divided
- 1/2 tsp (1.5 g) black pepper
- 1 medium red onion, finely chopped (about 150 g)
- 3 medium tomatoes, diced (about 350–400 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, juiced (about 30–40 ml)
- 1 medium avocado, sliced (approx. 200 g)
- 2 cups (60 g) tortilla chips or fried plantain chips, lightly crushed
- 2 tbsp (30 ml) hot sauce or Salsa Lizano for serving (optional)
- 1 tbsp (15 ml) white vinegar (optional, for beans)

Instructions

1. Rinse the rice until water runs clear. In a medium pot bring 3 cups (720 ml) water to a boil, add rice and 1/2 tsp (2.5 g) salt, reduce heat to low, cover and simmer 18–20 minutes until tender; fluff and keep warm.
2. If using cooked or canned beans, heat 1 tbsp (15 ml) vegetable oil in a saucepan over medium heat, add half the minced garlic and 1/2 tsp (2.5 g) ground cumin, sauté 30 seconds, stir in beans and 1 tbsp (15 ml) water or bean liquid, simmer 5–7 minutes to warm and meld flavors; adjust salt and add 1 tbsp (15 ml) white vinegar if desired for brightness.
3. Pat pork pieces dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) black pepper. In a heavy skillet heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add pork and cook, turning occasionally, until browned and crisp and fat is rendered, about 12–18 minutes. Remove to a plate lined with paper towels and reserve the crispy bits and rendered fat.
4. Meanwhile make pico de gallo: combine diced tomatoes, chopped red onion, remaining minced garlic, cilantro, lime juice, 1/4 tsp (0.75 g) salt and 1/4 tsp (0.5 g) black pepper in a bowl; taste and adjust.
5. To assemble bowls: divide cooked rice among 4 bowls, spoon warmed beans over the rice, top each with a generous portion of crispy pork, a scoop of pico de gallo, sliced avocado and a handful of crushed tortilla chips. Drizzle with hot sauce or Salsa Lizano if desired and serve immediately.