I was surprised that it wasn’t as spicy as I was expecting, so I added extra mango habanero hot sauce to increase the spice level even more. The coconut flavor still shined through in the rice and I thought it created an incredible balance between spicy and sweet. Next, I moved on to the chicken, which was very nicely cooked and moist, but I wasn't the biggest fan of the bean sauce that was on top because it was a little too bitter for me. The sides that accompanied the chicken, rice and beans are all staples in Costa Rican food, so I was happy to have some patacones, platanos maduros, and salad. The students I was with were all very eager to hear my opinion on the Rice and Beans, and I was happy to tell them that I really enjoyed it, despite it not looking like it considering I barely finished half of my plate. They were all very impressed that I added extra hot sauce to my plate. Most Costa Ricans are not accustomed to eating spicy foods, so for many of these students, the coconut milk and habanero rice was at the upper limit of their spice tolerance levels. I, on the other hand, am a huge fan of spicy foods, so having Rice and Beans in Limón satisfied a craving for spicy food that I've had since I arrived!
To make the star component of this dish, the Rice and Beans, you start with cooked red beans in a large pot with garlic, celery, red pepper, thyme, curry powder, butter, and coconut milk. After boiling this pot for a couple minutes, you add uncooked rice and a few habanero peppers to the pot and let it simmer for about 20 minutes until the rice is cooked through. You can serve with the meat and sides of your choice or eat it by itself!
