Colombian Breakfast Rice Recipes

COLOMBIAN RICE

Steps:

• Put 1/2 inch oil in bottom of pan.
• Add onions; fry for a couple of minutes.
• Add fideos which are like vermicelli.
• Cook until the fideos are butterscotch colored; do not burn.
• Wash rice.
• Add rice and water to the pan; add salt; taste water to make sure flavor is right.
• Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
• Cover and simmer on lowest heat until the bottom is browned but not burned.

CALENTADO (A COLOMBIAN BREAKFAST)

Steps:

• Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
• Cook onions until softened, about 5 minutes.
• Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
• Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
• Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
• Once heated through, stir in cilantro.
• Prick chorizo (or other sausage) with a fork in several places.
• Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
• Add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
• While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
• Serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the pork loin); also arepas and queso fresco; and hot chocolate, to drink.