rice & beans
Costa Rica, I have wanted to go to Costa Rica for ages! A breathtakingly beautiful country were the sun always shines and the jungle is still what little kids think it is, a place where wild life is still wild and alive. More empty beaches then you have ever time to see a place where there a more people in street then cars. A small country that almost beat another small country (The Netherlands) at soccer during the 2014 WorldCup in Brazil (sorry Costa Ricans that’s the only time when I hated you a tiny bit, I cried and almost tore my hair out) luckily The Netherlands won if not I would have written this piece about Costa Rica in a totally other way!
Here are some fun facts about Costa Rica
- Pedestrians have very few rights in Costa Rica. They joke that Ticos love to use their horns but hate to use their brakes! It’s so bad that the Tico word for “speedbumps” is “Son muertos,” or, “The dead people.”
- You aren’t allowed to wear sunglasses or hats inside of the banks (due to so many robberies)
- When a woman is pregnant they say she is “con luz,” or “with light.”
- A saying I love is that when someone is your significant other, your other half, they are your “media naranja,” or the other half of your orange.
- Prostitution is legal but possession of pornography is illegal. They even have unions, membership cards, health benefits, and police protection.
- You are not allowed to wear shorts in a government or public office in Costa Rica – they see it as disrespectful and may turn you away.
This rice dish was sooo surprising, so different from normal rice. I loved it! It tasted like summer 😀
This recipe is for 6 people
Ingredients: 3 tablespoons fresh lime juice, 3 tablespoons olive oil, 4 tablespoons finely chopped fresh cilantro, 4 teaspoons minced garlic, 1-1/2 teaspoons kosher salt, 1/4 teaspoon sugar, 6 tilapia fillets, 3/4 cup long-grain rice, 1 cup chopped onions, 2 oranges, peeled, seeded, coarsely chopped, 1 can diced tomatoes, undrained 1 can black or pinto beans, drained, rinsed, 1 teaspoon dried oregano leaves, 1/2 teaspoon freshly ground black pepper, 1 teaspoon cayenne pepper, pinch of cinnamon
For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, cayenne and cinnamon . Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
Transfer hot rice to a baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.
The Cayman Islands are know for 2 things tax haven and beach holiday destination. With it’s white beaches, clear waters and colorful marine life it’s the perfect relaxing holiday. The most famous beach is called Seven Mile Beach, it is said to be one of the most beautiful beaches in the world. Diving is a very popular activity around the Cayman Islands just like all the other watersports. The biggest income for the Cayman Islands is the financial market. There are about 70.000 international enterprises, just because of the low taxes, this is also the reason why there are so many luxurious hotels, shops and restaurants to be found.
So here are a few things you probably didn’t know about the Cayman Islands
- Cayman Islands Law prohibits topless sunbathing.
- The Cayman Island Turtle Farm is home to 16,000 green sea turtles at any given time
- The Pirates Week Festival, the island’s largest festival, held each fall is a reminder of Islands’ legendary pirate occupation in the 18th Century which the tales of treasure caches left behind by Edward Blackbeard, Neal Walker, and Henry Morgan. (Blackbeard actually existed!!! WOW)
- The world-famous ‘Seven Mile Beach’ is actually only 5.2 miles long (Why is called 7 mile beach? Anyone?)
- The Batabano Carnival held each spring offers a Caribbean flavor with costumed bands taking to the streets to the sound of steelpan music
This recipe is fantastic, it’s one of the best dishes I have cooked until now! It is a great family style dish! My family suggested to add starts to my recipes: so here we go
– Difficulty: **
– Taste: *****
– Time: 1 1/2 hour
– This recipe is for 6 people
Ingredients: small bunch of spring onions (chopped), thumb-sized piece of ginger (chopped), 4 cloves of garlic, 1 red chili (chopped and seeds removed if you don’t want it to spicy), handful of cilantro stalks (chopped), tbsp of thyme, zest and juice of 1 lime (+extra lime wedges to serve), 2 tbsp of all spice, 2 tbsp of sunflower oil, 12 drumsticks (2 per person), 400 gram long grain rice, can of kidney beans (400 gr), 1l of chicken stock, 1 ripe mango peeled stone cut out and cut in to bit size chunks, 300 grams of mango chutney
Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day. Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins. Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 50-60 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.