Colombariquen Rice and Beans

Elixa Beaumont


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 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

pinch tips: Perfect Bacon Every Time





20 Min


45 Min


1 Tbsp
extra virgin olive oil
3 clove
1/2 c
spanish onion, diced
2 Tbsp
sofrito - found in spanish food aisle at supermarket
1/4 c
salami, chopped in large pieces
1/2 c
fresh green pepper, diced
whole spanish olives, pitted
1 medium
red tomato, diced
2 can(s)
goya red kidney beans (rinse lightly)
1 can(s)
8 oz del monte tomato sauce
2 c
1 Tbsp
brown sugar
1 tsp
1 small
envelope of sazon - found in spanish food aisle
2 Tbsp
adobo - found in spanish food aisle
salt and pepper to taste
1/4 c
chopped fresh oregano
1/4 c
chopped cilantro

Directions Step-By-Step

Heat 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.
Optional: 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).

About this Recipe