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Rice & pasta
Tico casado components
Complete Costa Rican dish with rice, beans, picadillo and ripe plantain on a single plate.
Gluten-free
Ingredients
- 300 g white rice
- 650 ml water for the rice
- 250 g cooked black beans with broth
- 2 medium potatoes
- 2 carrots
- 200 g ground beef
- 1 onion
- 2 cloves of garlic
- 1 bell pepper
- 2 ripe plantains
- 3 tablespoons oil
- 2 tablespoons Lizano-style sauce
- Salt, pepper and cilantro
Step-by-step
Choose your robot:
- Place the onion, garlic and bell pepper in the mixing bowl and chop 4 sec/speed 4; set aside half.
- With the other half in the mixing bowl add 1 tablespoon of oil and saute 5 min/120C/spoon speed.
- Add the ground beef, the potato and carrot in small cubes and the Lizano sauce; cook 18 min/100C/reverse/spoon speed with salt and pepper. Set this picadillo aside.
- Wash the mixing bowl, add the rice, the water, the other half of the sofrito and 1 tablespoon of oil and cook 18 min/Varoma/spoon speed until it absorbs the water.
- Heat the beans separately and fry the ripe plantain slices until golden.
- Assemble each plate with a portion of rice, beans, picadillo and ripe plantain.
- Finish with chopped cilantro and serve right away.
Tips
- The casado is served with all the components separated on the same plate.
- You can swap the meat for chicken, fish or a fried egg.
- The Lizano-style sauce is essential for the Tico flavor.
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