South American Cuisine
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.