Hotel Casado Paso de la Casa Recipe

Hotel Casado Paso de la Casa is a hearty Costa Rican-style plate that layers rice, black beans, a choice of protein, and fresh sides like cabbage slaw and fried plantains. This version is inspired by the classic “casado” (meaning “married” in Spanish, for the way the components come together) and is designed to be a satisfying, balanced meal that’s easy to assemble. The combination of savory, sweet, and tangy flavors makes it a favorite for lunch or dinner.

Ingredients

1 cup (200 g) white rice (long-grain)
2 cups (480 ml) water
1 tbsp (15 ml) vegetable oil
1 tsp salt
1 cup (200 g) cooked black beans (canned or from scratch), drained and rinsed if canned
1/2 cup (120 ml) bean liquid (or water)
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 tsp ground cumin
1 lb (450 g) flank steak or chicken breast (or a mix)
Salt and pepper to taste
2 tbsp (30 ml) vegetable oil for cooking meat
2 ripe plantains, peeled and sliced diagonally into 1/2-inch (1.3 cm) pieces
2 tbsp (30 ml) vegetable oil for frying plantains
2 cups (200 g) shredded cabbage (or cabbage-carrot mix)
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) sour cream (optional, for serving)
Fresh cilantro for garnish (optional)

Instructions

Cook the rice: In a medium pot, heat 1 tbsp oil over medium heat. Add the rice and stir for 1-2 minutes until lightly toasted. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the beans: In a small saucepan, heat 1 tbsp oil over medium heat. Add onion and garlic and cook until soft, about 3 minutes. Add the black beans, bean liquid, cumin, and a pinch of salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Keep warm.
Cook the protein: Season the flank steak or chicken with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Cook the meat until it reaches the safe minimum internal temperature: for whole cuts of beef, 145°F (63°C) with a 3-minute rest; for chicken, 165°F (74°C) as per USDA FSIS. Cooking time will vary by thickness; about 4-5 minutes per side for a 1-inch steak, or 6-7 minutes per side for chicken breast. Let rest for 3 minutes, then slice thinly against the grain.
Fry the plantains: In a separate skillet, heat 2 tbsp oil over medium heat. Add the plantain slices and cook for 2-3 minutes per side, until golden brown and caramelized. Drain on paper towels.
Make the cabbage salad: In a bowl, toss the shredded cabbage with lime juice and a pinch of salt. Let it sit while you assemble the plates.
Assemble the plates: For each serving, place a scoop of rice on one side of a plate, a scoop of beans next to it, and the sliced protein in the center. Add a portion of fried plantains and a handful of cabbage salad. Optionally, add a dollop of sour cream and garnish with cilantro.

Tips

Substitutions: If you can’t find plantains, use ripe bananas (they’ll be sweeter and softer). For a vegetarian version, replace the meat with grilled tofu or a fried egg (cook until yolk and white are firm).
Make ahead: The rice, beans, and cabbage salad can be made a day ahead and refrigerated. Assemble the plates just before serving.
Common mistake: Don’t overcook the plantains or they’ll become mushy. They should be golden and slightly crisp on the outside.
Bean liquid: If using canned beans, reserve some of the liquid from the can for extra flavor. If you use water, add a pinch of cumin or a bay leaf to the beans for depth.

Serving Suggestions

Serve the Hotel Casado with a wedge of lime on the side for squeezing over everything. It pairs well with a light beer or a citrusy iced tea. For a complete meal, add a small cup of clear soup (like chicken broth with rice) as a starter, which is common in Costa Rican sodas.

Variations

Protein swap: Use pork chops, tilapia (cook to 145°F/63°C), or shrimp instead of beef or chicken.
Add avocado: Sliced avocado is a popular addition to casados.
Spicy kick: Add a spoonful of Salsa Lizano (a Costa Rican condiment) or a few dashes of hot sauce to the beans.
Vegetarian: Skip the meat and add a fried egg (cooked until firm) or a slice of queso fresco.

Storage and Reheating

Store components separately in airtight containers in the refrigerator for up to 3-4 days. The cabbage salad will wilt, so it’s best to make it fresh. To reheat, microwave the rice, beans, and meat for 1-2 minutes until steaming (165°F/74°C for leftovers). Plantains are best reheated in a skillet over medium heat for 2-3 minutes to crisp them up.

Frequently Asked Questions

Can I use brown rice? Yes, but increase the water to 2 1/4 cups (540 ml) and cook for 35-40 minutes.

What is Salsa Lizano? It’s a tangy, slightly sweet Costa Rican sauce made from vegetables and spices. If you can’t find it, a mix of Worcestershire sauce and a dash of hot sauce is a decent substitute.

Can I make this in advance for a party? Yes, cook all components and keep them warm in a slow cooker or on a tray in a low oven (200°F/95°C) for up to 2 hours. Assemble just before serving.

Is this dish gluten-free? Yes, as long as you use gluten-free soy sauce or omit it. All the main ingredients are naturally gluten-free.

Can I freeze the cooked rice and beans? Yes, they freeze well for up to 3 months. Thaw in the refrigerator overnight and reheat with a splash of water.

How do I make the plantains less sweet? Use less ripe plantains (green or yellow) and fry them at a slightly higher heat for a shorter time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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