A Costa Rican plate of rice, black beans, grilled chicken, plantains, salad, and a simple tomato salsa.
30 min prep 38 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and cook it with 2.4 cups of water and half of the salt for 16 minutes.
Soften the onion and garlic with some of the olive oil for 4 minutes.
Add the black beans, cumin, and a little water and heat for 10 minutes.
Season the chicken breast with salt and black pepper and cook it in a pan for 6 minutes on each side.
Slice the plantains and fry them in the remaining oil for 5 minutes.
Mix the cabbage and tomatoes with the lime juice to make a quick salad.
Arrange the rice, beans, chicken, plantain, and salad in separate sections on the same plate.
💡 Tip: The plate layout matters in casado; keep the beans beside the rice instead of mixing them in so every bite can be different.
🍽️ Serving suggestion: Serve casado on a wide plate with clear sections of rice, beans, chicken, plantain, and cabbage salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
32
g protein
72
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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