I loved it. Pretty much anything with eggs I'll love but the Salsa Lizano put a whole new spin on it. I was able to find Salsa Lizano rather easily online at amigofoods.com
My husband and I loved this recipe! I use the beans and rice as a side dish with a number of different meat & fish dishes. I have used yellow rice instead of the white. It is easy and the flavors are wonderful. Had to go to a Latin market for the Salsa Lizano but well worth the search!.
This must be for someone who doesn't care for absolute authenticity because we loved it. Couldn't find the Salsa Lizano so took Fine Cooking's recommendation and used Worcestershire sauce. Still outstanding. Read my full review at: http://www.takingonmagazines.com/2011/04/rice-and-beans-with-fried-eggs-from.html
Not very flavorful. I think I'll go hunting for a more authentic version of this recipe. Also, I think it's really tough for most people to find Salsa Lizano.
Traditionally Costa Ricans use leftover rice to make their rice and beans. And there is always a pot of beans simmering or in the fridge. So there is NO way the rice is just boiled white rice. First they fry some diced onion, diced sweet red pepper, some minced garlic, shredded carrot and chopped cilantro in a bit of oil, then they add the washed and drained rice and continue to saute until fragrant, adding a bit of salt at the same time. Once fragrant, they add hot water to cover ( I never measure) and cook, covered over a medium fire until water is almost absorbed, then pull the rice from the sides of the pot piling it on top. Do not STIR. Recover and turn down low until all the water is absorbed. Turn off and let sit at least 15 minutes, then fluff with a large meat fork. Costa Ricans don't like their rice overcooked.
Beans are cooked at home with all the same ingredients as the rice except the carrot, and spices are added...something called bomba(ground tumeric, garlic powder, paprika, ground thyme, cumin, and ground celery seed)as well as a bit of oil.
When making gallo pinto (rice and beans) onion, garlic, sweet pepper and cilantro is again sauted, then the beans with some of their liquid are added. Some people mash the beans a bit, some don't. At this time, Salsa Lizano can be added. There must be enough liquid in the pot so that when the rice is added it can absorb some of the liquid from the beans.
Gallo Pinto is often served with sour cream, fried plantains,and what ever else is leftover from the night before, as this is breakfast!!