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Casado means "married" in Spanish—and indeed, the plate represents a marriage of balance and completeness, where rice and beans, fresh salad, fried plantains, and protein come together on a single plate as Costa Rica's most iconic midday meal. Every comedor, pension, and family kitchen serves variations of casado for lunch, which means this simple formula has been perfected and adapted thousands of times over decades. The beauty lies in its universality and affordability—a casado costs very little but provides complete nutrition and genuine satisfaction. What appears simple reveals itself as sophisticated: achieving real flavor from a few quality ingredients and knowing how they complement each other.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the rice and cook for 2-3 minutes, stirring frequently.
Add the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Set aside.
In a medium skillet, heat the vegetable oil over medium heat.
Add the onion, garlic, bell pepper, and tomato. Cook until the vegetables are softened, about 5 minutes.
Stir in the cooked beans, ground cumin, salt, and pepper. Cook for another 10 minutes, stirring occasionally. Set aside.
In a large skillet, heat the vegetable oil over medium heat.
Fry the plantain slices until golden brown and crispy on both sides, about 2-3 minutes per side.
Remove from the oil and drain on paper towels. Season with salt.
In a large skillet, heat the vegetable oil over medium heat.
Add the minced garlic and cook until fragrant.
Add the beef or chicken and soy sauce. Cook until the meat is browned and cooked through, about 8-10 minutes. Season with salt and pepper.
In a medium bowl, combine the shredded cabbage, sliced tomatoes, and sliced cucumbers.
Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
On a large plate, serve a portion of rice, beans, plantains, and meat.
Add a side of salad.
Optionally, you can also include a slice of avocado or a fried egg on top.
Casado traditionally offers grilled chicken (pollo a la plancha), beef (carne), or fish (pescado). Some comedores add beans or eggs as vegetarian protein. Ask your server what's available that day—local markets determine the options.
Fried plantains (maduros) provide sweetness and texture contrast—crispy outside, soft inside. They're eaten right on the plate, picking up saltiness from the rice and beans. They're not optional in an authentic casado.
Yes. Skip the meat and add an extra egg, more beans, or cheese. Many Costa Ricans eat vegetarian casados regularly. The rice, beans, plantains, and salad are completely satisfying without animal protein.
Eat it hot, right after it's served. The rice and beans should be warm, the plantains still crispy, the salad still fresh. Take bites that combine rice, beans, and protein, finishing with salad to refresh your palate. There's no wrong way, but heat matters.
No. One of casado's greatest qualities is its affordability. A complete, balanced lunch at a comedor costs only a few dollars, making it the most economical way to eat well in Costa Rica. It's workers' food, meant to be accessible.