Colombariquen Rice and Beans

1
Elixa Beaumont

By
@elixa

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
45 Min

Ingredients

  • 1 Tbsp
    extra virgin olive oil
  • 3 clove
    garlic
  • 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
  • 5
    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
    water
  • 1 Tbsp
    brown sugar
  • 1 tsp
    cumin
  • 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

How to Make Colombariquen Rice and Beans

Step-by-Step

  1. 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.
  2. 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).

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