Costa Rican Layered Rice, Beans, and Crispy Pork Bowl

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A beloved Costa Rican party classic built in hearty layers of seasoned rice, simmered red beans, crisp-fried pork, and a bright tomato-onion pico de gallo. It is scooped up with crunchy tortilla chips and finished with creamy avocado and a splash of tangy Lizano-style sauce. Every bite delivers crunch, smoke, citrus, and comfort in one colorful bowl.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 36 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 5 gSugar
• 26 gProtein
• 720 mgSodium
• 880 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the rice

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water or chicken broth
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 garlic clove, minced

For the beans

• 2 cups cooked red beans (or cooked black beans), drained but moist
• 1/2 cup bean cooking liquid or water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Lizano sauce or Worcestershire sauce

For the crispy pork (chicharron)

• 1 lb pork belly, skin-on, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups neutral oil, for frying

For the pico de gallo topping

• 2 medium Roma tomatoes, finely diced
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

For assembly

• 1 large ripe avocado, sliced
• 2 cups plain tortilla chips
• Lime wedges, for serving
• Extra Lizano sauce, for drizzling

Directions

1. Cook the rice: heat oil in a small saucepan over medium heat, sauté garlic 30 seconds, add rice and toast 1 minute, then pour in water and salt. Bring to a boil, reduce to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
2. Warm the beans: combine the cooked beans, bean liquid, salt, pepper, and Lizano sauce in a small saucepan over medium-low heat. Simmer gently 8 to 10 minutes until thickened and saucy, lightly mashing about a quarter of the beans to thicken the broth. Keep warm.
3. Make the crispy pork: pat the pork belly pieces very dry with paper towels and season with salt and pepper. Heat oil in a heavy skillet to 350°F (175°C), then fry the pork in batches for 10 to 12 minutes, turning often, until deeply golden and crisp on the outside and tender inside. Drain on a wire rack.
4. Prepare the pico de gallo: in a bowl, toss the diced tomato, red onion, cilantro, jalapeño, lime juice, and salt. Let it rest 5 minutes so the juices release and mingle.
5. Layer the bowls: divide the warm rice among 4 wide bowls, spreading it across the bottom. Spoon the saucy beans over the rice, then scatter the hot crispy pork pieces across the top.
6. Finish and serve: spoon the pico de gallo over the pork, fan avocado slices on top, tuck a handful of tortilla chips into each bowl, and drizzle with extra Lizano sauce. Serve immediately with lime wedges for squeezing over each portion.

Cook’s Notes

• For the crispiest chicharrón, score the pork skin before frying and dry the pieces uncovered in the refrigerator overnight to remove excess moisture.
• Save time by using leftover cooked rice and a can of pre-cooked red beans; just season them well so they do not taste flat under the toppings.
• Lizano sauce is the soul of Costa Rican cooking; if unavailable, a mix of Worcestershire, a touch of sugar, and a pinch of cumin is a respectable stand-in.
• Serve in shallow wide bowls so every layer is visible and the tortilla chips stay crisp longer at the edges rather than sinking into the rice.
• This dish is best assembled right before serving; the contrast between hot pork, cool avocado, and crunchy chips is what makes chifrijo special.

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