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Colombian Arroz Criollo

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  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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Today, I bring you a Colombian dish that’s super popular in the Antioquia region. It’s an easy and flavorful recipe, and a perfect option when you have leftover beans and rice. Enjoy!
by Erica Dinho
Updated Sep 24, 2015
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Ingredients

  • 4 chorizos
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, finely sliced
  • 2 garlic cloves, chopped
  • 1 cup chopped onion
  • 1 cup rice
  • 1 1/2 cup Progresso™ chicken broth
  • 1 teaspoon ground cumin
  • Salt, to taste
  • 1 cup black beans, cooked
  • 1 ripe plantain, cubed and fried
  • 1/4 cup coriander, finely chopped

Directions

  •  
    1
    Remove the skins from the chorizos and cook the sausage filling in a medium-sized pot over medium heat for 5 minutes.
  •  
    2
    Add the bell peppers, garlic and onion, and cook for 4 additional minutes.
  •  
    3
    Add the rice and stir until the grains are incorporated in the mix.
  •  
    4
    Add 1 1/2 cup of chicken broth, cumin and salt.
  •  
    5
    Let boil and when the rice begins to dry out, cover the pot and cook for about 20 minutes, until the rice grains are split open.
  •  
    6
    Add the cooked beans, fried plantain and coriander, and stir well.
  •  
    7
    Serve with arepa and avocado.

Expert Tips

  • tip 1
    You can replace the chorizo with bacon or pieces of pork.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Today, I bring you a Colombian dish that’s super popular in the Antioquia region. It’s an easy and flavorful recipe, and a perfect option when you have leftover beans and rice. Enjoy!
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