Salsa Lizano is used for a number of typical Costa Rican dishes including the most famous one of them all and the national dish of Costa Rica, Gallo Pinto. Gallo Pinto recipes have many variations, but always consists of a combination of pre-cooked rice and beans mixed together and seasoned with various spices, including cilantro, peppers and Instructions: (slow cooker) Combine ingredients in a mason jar and seal tightly. Place the jar in a slow cooker and cover with water. Cook on low for 8-10 hours or overnight. Remove the jar with tongs and allow to cool. Take off the lid and enjoy! Mexican Rice Recipe Instructions. First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course). Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds. Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Once all of the water is down in the slow cooker and the chicken is cooked, shred the chicken into smaller pieces and put the shredded chicken into the slow cooker. Don’t forget to put the lid back on the slow cooker. Once the arroz con pollo is done (might be more or less than 4 hours… check that the rice is soft), mix all the ingredients. Add salt and enough water to cover the beans, plus about another 2 inches. Since the beans do absorb quite a bit of water when cooking, you want to have some extra so the beans don't scald and stick to the bottom of your pot. Cook the beans in the slow cooker on low for 8-10 hours, or cook on high for 4-5 hours. Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Stir and cover steaks well with marinade on all sides. Marinate for at least 1 hour or overnight. In a skillet over medium heat, add the cube steak with the marinade. Cover the pan and cook for 10 minutes. Lower heat and cook for 40 minutes. Flip steaks over. Add onions and the tomato sauce. Add about a ¼ cup water. Instructions. Set a medium saucepot over medium heat. Add the butter to the pot. Once melted, add the rice, ground cumin, and 1 teaspoon salt. Sauté the rice for 1-2 minutes, stirring to coat all the grains in melted butter. Add the salsa to the pot. Then fill the salsa jar with water and pour the water into the pot. Puerto Rican Stuffed Zucchini Buttoni's Low Carb Recipes bell pepper, jack cheese, zucchini, black pepper, sauce, sea salt and 3 more Puerto Rican Style Beans Savor and Savvy MkxM6.