Rice Tico style is the base for many meals including half of the ingredients for gallo pinto, stuffing for tamales and found on every casado plate.
3-5 sprigs cilantro (coriander leaf)
1 small or half a medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
Chop cilantro, onion, and sweet pepper very fine. Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).
This is half of the recipe for Costa Rica’s national dish – Gallo Pinto.