colombariquen rice and beans
(2 ratings)
Although I grew up in a Puerto Rican household, I started cooking Spanish food by watching my neighbors mom who was from Colombia. Later on I incorporated the Puerto Rican flavors that I grew up with and Colomborican was born. For the best taste, buy your ingredients fresh...no matter how far you have to go to get them. Enjoy! She is like merchant ships. She brings her food from far away. Prov31;v14
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For colombariquen rice and beans
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1 Tbspextra virgin olive oil
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3 clovegarlic
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1/2 cspanish onion, diced
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2 Tbspsofrito - found in spanish food aisle at supermarket
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1/4 csalami, chopped in large pieces
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1/2 cfresh green pepper, diced
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5whole spanish olives, pitted
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1 mdred tomato, diced
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2 cangoya red kidney beans (rinse lightly)
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1 can8 oz del monte tomato sauce
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2 cwater
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1 Tbspbrown sugar
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1 tspcumin
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1 smenvelope of sazon - found in spanish food aisle
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2 Tbspadobo - found in spanish food aisle
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salt and pepper to taste
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1/4 cchopped fresh oregano
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1/4 cchopped cilantro
How To Make colombariquen rice and beans
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1Heat olive oil in sauce pan or dutch oven. Add garlic, onion, sofrito, salami, green pepper and Spanish olives, saute for 4 minutes on med-high heat. Be careful not to burn! Add diced red tomato and red kidney beans, then add tomato sauce, water, brown sugar, cumin, sazon, adobo, salt and pepper. Bring to boil, then simmer for 45 minutes, adding water as needed to keep the consistency of gravy. Add oregano and cilantro in the last 10 minutes. Serve on top of white rice.
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2Optional: serve fried plantains and tomato, onion and avocado salad on the side, sprinkling these with oil, vinegar, salt and pepper. Also great with 1/2 lb of minute steak (bistec).
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Categories & Tags for Colombariquen Rice and Beans:
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