By Melissa Pette

So listen, if comfort food and a holiday tradition had a baby, this would be it.

In Costa Rica, this creamy, cheesy rice with palmitos (hearts of palm) is basically a Holy Week celebrity, especially on Good Friday when folks skip meat.

And honestly? Nobody’s complaining, because this dish is straight-up rich, cozy, and packed with flavor. Like, “go back for seconds and don’t even feel bad about it” kind of good.

Fresh hearts of palm are next-level delicious, soft, delicate, kinda fancy without trying too hard. And when you mix them with cheese, herbs, and all the good stuff? Yeah, game over.

Let’s get cookin’!

What you’ll need for about 8 hungry friends and everything here is super easy to find.

• 3 cups cooked rice.

• 1 onion, finely chopped.

• 1 can hearts of palm (aka palmitos).

• 100 g sliced mushrooms.

• 1 can of sweet corn.

• 1 can of peas.

• 1 can sweet cream.

• ½ cup milk.

• 500 g mozzarella cheese (don’t be shy).

• 1 bunch cilantro, chopped.

• 1 bunch chives, chopped.

• Butter.

• Salt & pepper.

First things first, flavor town starts with mushrooms.

Grab a skillet, melt some butter (yes, butter makes it better), and sauté the onion and mushrooms for a few minutes until your kitchen smells amazing.

Now, in another pot, throw in: sweet cream, half of the milk, hearts of palm, corn and peas.

Then add your sautéed mushrooms and onion to the party.

Season it with salt and pepper, lower the heat, and let it simmer for about 5 minutes. You want everything to get cozy and slightly thick, not rushed, just vibing.

Meanwhile, mix your cooked rice with a splash of the rest of the milk so it stays soft and creamy.

Time to build the cheesy masterpiece. Preheat your oven to 350°F (180°C).

Now layer it like a pro. First, half the rice goes in the baking dish.

Add half that creamy veggie mixture and sprinkle a generous layer of half of the mozzarella.

Repeat everything one more time and finish with the rest of the cheese on top (this is not the time to hold back).

Bake for 15–20 minutes, or until the top is golden, bubbly, and honestly irresistible.

Right before serving, sprinkle chopped cilantro and chives on top. Boom, fresh, colorful, and smells like you know what you’re doing.

This dish is super versatile. You can keep it meat-free for tradition. Or pair it with chicken, beef, pork, or seafood.

And hey, if you do add meat, don't forget a glass of red wine on the side. That’s just good life decisions right there.

This isn’t just rice. This is the kind of dish that shows up to the table and quietly becomes the main character.

If you make it, don’t be surprised when people ask for the recipe and then ask you to make it again.

Have a "Pura Vida" Holy Week!

------------------------

Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

-----------------------