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27. Costa Rican Chifrijo Recipe 2

Costa Rican Chifrijo

259kcal
5 from 1 vote
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Prep 20 minutes
Cook 15 minutes
Perfectly seasoned pork, beans, rice, and pico de gallo, all topped with crispy chicharrones.
Servings 8 servings
Course Dinner, Main Course
Cuisine Costa Rican

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

Equipment

  • skillet
  • Cutting board
  • knife
  • Mixing bowl
  • Serving bowls

Method

  1. In a skillet over medium heat, sauté the black beans until heated through.
  2. In a separate skillet, heat the diced pork until crispy.
  3. In a bowl, mix together the cooked rice and pico de gallo.
  4. 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.
  5. Top with diced avocado, jalapeños, sour cream, and crumbled queso fresco cheese.
  6. Season with salt and pepper to taste.
  7. Serve immediately.

Nutrition

Serving1servingCalories259kcalCarbohydrates35gProtein10gFat8gSaturated Fat3gCholesterol18mgSodium303mgPotassium495mgFiber9gSugar1g

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.

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