About this Dish

Casado is a classic Costa Rican lunchtime plate that brings together staple sides and a protein into a balanced, colorful meal. The name casado (literally “married”) reflects the harmonious pairing of rice, beans, plantains, salad and a main protein—often grilled or stewed—served family-style. It’s hearty, fresh, and flexible, found in homes and sodas (local eateries) across Costa Rica.

Ingredients (serves 4)

Rice

2 cups long-grain white rice, 3 ½ cups water, 1 tablespoon vegetable oil, 1 teaspoon salt

Beans

2 cups cooked black beans (or canned, rinsed), 1 small onion finely chopped, 1 clove garlic minced, 1 tablespoon vegetable oil, salt and pepper to taste

Protein

1 lb chicken thighs or skirt steak (or firm white fish or tofu), salt, pepper, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 tablespoon oil for cooking

Fried Plantains

2 ripe (yellow with black spots) plantains, peeled and sliced on the diagonal, oil for frying

Salad & Extras

Mixed lettuce or cabbage, sliced tomatoes, sliced cucumber, a squeeze of lime, optional pickled onions, tortillas or a small scoop of mashed avocado

Preparation

1. Cook the Rice

Rinse rice until the water runs clear. In a medium pot, heat oil, add rice and toast for 1 minute. Add water and salt, bring to a boil, then reduce to low, cover and simmer 15–20 minutes until water is absorbed. Let rest 5 minutes and fluff with a fork.

2. Prepare the Beans

If using dried beans, soak and cook until tender with bay leaf and a bit of salt. For a quick version, heat 2 cups of pre-cooked or canned black beans in a saucepan with oil, sautéed onion and garlic until fragrant; simmer 5–10 minutes and season to taste. You can mash lightly for a thicker texture (gallo pinto-style is a separate classic—this keeps them simple).

3. Cook the Protein

Pat protein dry and season with salt, pepper, lime juice and cumin. For chicken or steak: grill or pan-sear over medium-high heat until cooked through (chicken ~6–8 minutes per side depending on thickness; steak to desired doneness). For fish: sear 3–4 minutes per side. For tofu: press, marinate briefly and fry until golden.

4. Fry the Plantains

Heat about 1/4 inch oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until golden and caramelized. Drain on paper towels and sprinkle lightly with salt if desired.

5. Make the Salad

Toss mixed greens, tomato and cucumber with a squeeze of lime and a drizzle of oil and salt. Keep it simple and bright to contrast the cooked components.

6. Assemble the Casado

Plate a generous scoop of rice, a portion of beans beside it, the protein of choice, a few slices of fried plantain and a helping of fresh salad. Add warm tortillas or a slice of avocado on the side. Traditional presentation places each element separately so diners enjoy every flavor in combination.

Variations & Tips

Casado is highly adaptable: substitute gallo pinto (rice and beans mixed) for rice and beans served separately; use shredded beef in a light tomato stew, fried egg for a simple lunch, or tempeh/tofu for a vegetarian version. For speed, use canned beans and pre-cooked rice. Add Costa Rican touches like picadillo (potato and veggie hash) or a small serving of curtido (lightly pickled slaw).

Storage and Reheating

Store components separately in airtight containers for up to 3 days (beans and rice freeze well). Reheat protein and plantains gently in a skillet to preserve texture; reheat rice with a splash of water covered to restore moisture. Assemble just before serving for best freshness.

Cultural Note

Casado reflects Costa Rica’s emphasis on fresh produce, simple seasonings and a balanced plate. It’s a comforting everyday meal rather than a ceremonial dish—perfect for family lunches and a delicious introduction to Costa Rican home cooking.