TravelingMom.comIs there a more typical Latino dish out there, I don’t think so!

Practically every Latin and Hispanic country has their own version of this tasty plate. Here is the Tico version of it.

What’s great about this recipe is that it is so easy to make and the whole family can enjoy it! So give it a whirl and eat like the Ticos!



2 large chicken breasts

3 cups rice

1 onion,finely chopped

1 bell pepper, finely chopped

1 small can of peas

3 carrots, diced

1/2 pound of string beans, sliced

1/4 teaspoon of achiote (paprika)

2 tablespoons oil salt to taste

Fill the cooking pot with 4 cups of water and place the chicken, half of the onion and half of the bell pepper and salt. Cook until chicken is tender. Let cool. Strain the juice into the bowl and add another 2 cups of water. Discard the bones of the chicken and shred it up. In a frying pan heat up the oil with achiote and saute the rest of the onion and bell pepper. Place the juice with the extra water into the soup pot again, add rice, the shredded chicken, and the sauteed onion and pepper. Cook until rice is done.


This dish, like all other Tico creations, is served with the cabbage salad and tortillas. Marina has been living in Central America for over 7 years and her site Travel Experta is all about traveling in Central America. Marina loves to help people plan the perfect vacation to this amazing part of the world! You can sign up for her RSS feed and join the fun on her facebook fan page and follow her on Twitter at @MarinaVillatoro.