Casado Costa Rican Lunch Plate

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A casado is Costa Rica's quintessential lunch plate — a balanced, hearty meal that combines seasoned meat, black beans and rice, fresh salad, and sweet fried plantains on a single platter. The name means 'married man,' a nod to its satisfying, complete nature that fueled workers across coffee fincas and city kitchens alike. It is built from humble, affordable ingredients but feels like a celebration of everyday cooking.

Nutrition Facts

Per serving (estimated)

• 840 kcalCalories
• 36 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 12 gFiber
• 14 gSugar
• 52 gProtein
• 780 mgSodium
• 1280 mgPotassium
• 160 mgCalcium
• 5 mgIron
• 62 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the Black Beans and Rice (Gallo Pinto)

• 2 cups cooked black beans, drained
• 2 cups cooked long-grain white rice
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped red bell pepper
• 2 tablespoons vegetable oil
• 1/4 cup chopped fresh cilantro
• 2 tablespoons Salsa Lizano (or Worcestershire sauce plus a pinch of yellow mustard)
• Salt and freshly ground black pepper, to taste

For the Citrus and Cumin Chicken

• 1.5 lb (about 4) boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon fine salt
• 1 teaspoon Salsa Lizano

For the Cabbage and Tomato Salad

• 3 cups thinly shredded green cabbage
• 1 large ripe tomato, diced
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste

For the Sweet Fried Plantains

• 2 very ripe yellow plantains (with black spots)
• 2 tablespoons vegetable oil, for frying
• Pinch of salt

For the Eggs and Garnish

• 4 large eggs
• 1 tablespoon unsalted butter
• 1 ripe Hass avocado, sliced
• 4 lime wedges
• Salsa Lizano, for serving

Directions

1. In a small bowl, whisk together the garlic, lime juice, olive oil, cumin, oregano, salt, and Salsa Lizano. Add the chicken thighs, turn to coat evenly, and let marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).
2. Heat a large nonstick skillet over medium heat. Cook the marinated chicken for 5 to 6 minutes per side until deeply golden and cooked through (internal temperature 165°F/74°C). Transfer to a cutting board, let rest 3 minutes, then slice into 1/2-inch strips; cover to keep warm.
3. In the same skillet, add the 2 tablespoons vegetable oil and heat over medium. Sauté the onion and bell pepper for 3 to 4 minutes until softened. Stir in the cooked black beans, cooked rice, and Salsa Lizano. Cook gently for 5 to 7 minutes, pressing some beans to break them, until the mixture is hot and slightly toasted in spots. Season with salt and pepper and fold in the cilantro.
4. Meanwhile, make the salad: combine the cabbage, tomato, red onion, and cilantro in a bowl. Drizzle with the lime juice and olive oil, season with salt and pepper, and toss well. Set aside.
5. Peel the plantains by slicing off the ends and slicing through the skin lengthwise; cut diagonally into 1/2-inch pieces. Heat the 2 tablespoons vegetable oil in a skillet over medium heat and fry the plantains for 2 to 3 minutes per side until deeply caramelized and tender. Drain on paper towels and sprinkle lightly with salt.
6. Wipe out a small nonstick skillet, melt the butter over medium-low heat, and fry the eggs sunny-side up until the whites are set and the edges are crisp, about 3 minutes. Season with a pinch of salt.
7. To assemble each plate, mound about 3/4 cup of the beans and rice on one side and lay the sliced chicken alongside. Place a fried egg next to the rice, add a generous pile of cabbage salad, and arrange several pieces of fried plantain on the remaining space.
8. Finish each plate with avocado slices and a lime wedge. Serve immediately with extra Salsa Lizano on the table for drizzling.

Cook’s Notes

• Salsa Lizano is the signature Costa Rican condiment — look for it in Latin markets or substitute with Worcestershire sauce plus a pinch of yellow mustard for a similar sweet-tangy profile.
• Swap the chicken for grilled fish (tilapia or mahi-mahi), a pan-seared skirt steak, or a marinated pork chop to vary the casado by season or region.
• Cook a double batch of rice and beans on the weekend; the rest of the casado comes together in roughly 20 minutes when those two components are ready.
• Choose plantains that are fully yellow with scattered black freckles — green plantains are starchy and will not caramelize properly.
• For a vegetarian casado, skip the chicken and add a thick slice of fried queso turrialba (or halloumi) alongside the egg for savory, melty contrast.

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