Costa Rican Chifrijo
Perfectly seasoned pork, beans, rice, and pico de gallo, all topped with crispy chicharrones.
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Servings: 8 servings
Calories: 259 kcal
Equipment
- skillet
- Cutting board
- knife
- Mixing bowl
- Serving bowls
Ingredients
- 2 cups cooked rice
- 2 cans black beans drained and rinsed
- 1/2 cup pico de gallo diced tomatoes, onions, cilantro, and lime juice
- 1/2 cup diced cooked pork
- 1/2 cup diced avocado
- 1/4 cup diced jalapeños
- 1/4 cup sour cream
- 1/4 cup crumbled queso fresco cheese
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, sauté the black beans until heated through.
- In a separate skillet, heat the diced pork until crispy.
- In a bowl, mix together the cooked rice and pico de gallo.
- Assemble the Chifrijo in individual serving bowls, starting with a layer of rice mixture, followed by a layer of black beans, then a layer of diced pork.
- Top with diced avocado, jalapeños, sour cream, and crumbled queso fresco cheese.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
Tips and Tricks
To save time, use pre-cooked rice or leftover rice from a previous meal. Use canned black beans for convenience, but rinse and drain them to remove excess sodium. Make a larger batch of pico de gallo and store in the refrigerator for future use in other dishes. Use a food processor to quickly chop the tomatoes, onions, and cilantro for the pico de gallo.Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 303mg | Potassium: 495mg | Fiber: 9g | Sugar: 1g
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