Colombian White Rice Recipe Recipe For Potato

BRAZILIAN WHITE RICE

Steps:

• Place the rice in a colander and rinse thoroughly with cold water; set aside.
• Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

COLOMBIAN PAPAS RELLENAS (STUFFED POTATO BALLS)

Steps:

• In a 2 quart soup pot, place the unpeeled, whole potatoes. Cover them with water and bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, 25-30 minutes.
• While the potatoes are cooking, heat the oil in a large sauté pan. Add the onion and sauté over medium-high heat until softened, 2-3 minutes. Add the ground beef and garlic and continue to cook until the beef has browned, 6-7 min. Add the tomatoes, cumin, and salt. Mix well. Add the cooked white rice and hardboiled egg. Mix well and cook, stirring often, until most of the moisture has been absorbed. 2-3 min. Remove the skillet from the heat.
• When the potatoes are tender, drain them. Fill the pot with a couple of changes of cold water, until the potatoes are cool to the touch.
• Peel the potatoes by hand and place them in a large bowl. Add the salt and mash the potatoes with a fork or potato masher, until they are smooth and no lumps remain. Set the potatoes aside.
• Line a baking sheet with parchment or wax paper and generously flour it. Set it aside.
• Generously flour your hands and scoop roughly 1/3 cup of the potatoes into your hand. (You may want to flour your measuring cup, if using one, to keep the dough from sticking. Or, just scoop roughly 1/3 cup using a rubber spatula.)
• Dust the dough in your hand with more flour and shape it into a ball, using as much flour as you need to keep it from sticking.
• Pat the ball into a 3-4 inch disc. (Again, adding flour as necessary.)
• Place 1 heaping tablespoon full of filling onto the center of the disc. Gently bring the edges of the dough up around the filling to seal the filling inside of the potato dough. Make sure the seam is well sealed. Place the finished ball onto the lined and floured baking sheet, seam side down.
• Continue with the remaining dough.
• Once all the potato dough has been used, place the baking sheet with the shaped Papas Rellenas into the refrigerator and refrigerate for 2 hours or overnight. (If you are in a time crunch, you could place them into the freezer for 30 minutes.)
• Remove the Papas Rellenas from the refrigerator.
• Fill a small saucepan with 1 ½ inches of oil. Heat the oil to 375F, checking the temperature with a thermometer.
• While the oil is heating, beat together the egg, milk, and flour in a small, deep bowl.
• When the oil is ready, carefully remove a shaped Papa Rellena from the baking sheet and dip it into the egg mixture. Once it is coated, immediately drop it into the hot oil and fry for 2-3 minutes on the first side. Turn it and fry for an additional 2-3 minutes on the second side, until it is completely golden brown. Remove the Papa Rellena from the hot oil and place it on a paper towel-lined plate.
• Repeat with the remaining Papa Rellenas. If you're up to it, you can fry more than one at a time, just be sure not to crowd the oil in your pot.
• Serve immediately with a fresh salsa.

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Columbian dish in 30 minutes or less!

PEGAO DE ARROZ O PEGA (CRISPY WHITE RICE)

Steps:

• Heat the oil in large non stick saucepan. Add the rice and stir it in so that it is well coated by the oil, add the water and bring to a boil.
• Let the water reduce, cover and reduce the temperature to low, and cook for about 20 minutes.
• Raise the heat to medium and cook stirring constantly for about 10 minutes more. Be sure the rice doesnu2019t burn or overcook. Scrape off the bottom with a spoon a wooden spoon.
• If you want pegao cooked on top, put it into the oven at broil for 5 minutes, watching it closely. Served with a fried egg.

ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)

Steps:

• In a medium pot, place the rice and add the water, oil and salt.
• Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

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.

COLOMBIAN RECIPES - RICE WITH COCONUT

Steps:

• Take a medium coconut, peel it, get out the juice and reserve it. Grind or mash well and place the coconut to the fire along with two cups of hot water and the juice of the coconut. Add a tablespoon of salt and a tablespoon of butter. When it starts to boil, add half a pound of rice and let simmer uncovered until it begins to dry. Place over low heat, cover and cook until it is dry and the grain is loose.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

SOPA DE OREJAS (COLOMBIAN RICE FRITTER SOUP)

Steps:

• Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.
• Add the broth, carrots and potatoes. Bring to a boil, reduce temperature and simmer for about 30 minutes.
• While the broth is simmering, start making the fritters: Place the rice in the food processor and process for about 2 minutes.
• Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.
• Pour oil to a depth of 2 inches in a skillet. Drop the rice mixture by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
• Add the fritters to the soup and cook for 12 minutes more. Add fresh cilantro and serve warm with rice and avocado on the side.