Rice with Hearts of Palm (4 people)

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This is a traditional recipe from Costa Rica.  This recipe is commonly prepared during Easter, mainly because many people don’t eat meat or chicken during this holyday.  Nevertheless, is good all year round!


1/2 bar of margarine
1/2 medium onion, finely chopped
3 minced garlic cloves
9 ounces of Mozarella cheese (or cheese that melts)
3 cups of pre-cooked rice
7 ounces of cooked or smoked ham, diced in cubes
1 small can of sweet corn
1 greased baking dish
2 liters of water


1 tablespoon of corn starch
1 cup of cream
1 14 oz jar of hearts of palm
salt to taste


Add water to precook rice and let cook until rice has puffed but remains somewhat crunchy. Melt the margarine in a pot over low heat. Add the finely chopped onion and garlic and let them brown.

Next add the cream with a tablespoon of dissolved corn starch and the chopped hearts of palm. When it comes to a boil, add a pinch of salt. In another pan, add a tablespoon of margarine and sauté the cubed cooked or smoked ham.

When browned a little, take it off the heat, add the sweet corn and then add it all to the sauce. Next, in the baking dish, lay down a layer of rice, add a little of the hearts of palm sauce and a layer of cheese.

Repeat until all the ingredients are used up. Finish with a layer of cheese. Bake.