This is a delicious rice dish from my hometown of Antioquia that includes all of the traditional ingredients from that region of the country… beans, chorizo, corn, avocado and plantains.
If you don’t live in the country where you were born and raised, one of the things that can really bring you back home are the smells of your favorite foods and this is one of those recipes that I cook and just have to think about Colombia.
Ingredients
(4-6 servings)
1 cup white rice
2 ½ chicken stock
¼ cup chopped white onions
1 scallion, chopped
1 medium tomato, chopped
¼ cup chopped red bell pepper
1 garlic clove, chopped
1 tablespoon olive oil
2 chorizos, sliced
¼ pound bacon, cut into small pieces
½ cup frozen corn
1 (15.5 oz) can pinto beans, drained and washed
1 sweet plantain, peeled and diced
1 tablespoon butter
¼ cup fresh cilantro, chopped
Avocados for serving
Salt and pepper
Directions
1. In a medium pot over medium heat, add the olive oil, chorizo and bacon. Cook for about 5 -7 minutes or until the bacon and chorizo are well browned.
2. Remove the chorizo and bacon from the pot using a slotted spoon and place them on a plate to cool.
3. Add the onions, tomato, scallion, red pepper and garlic to the pot where you cooked the meats. Cook for about 10 minutes or until the onions are translucent.
4. Add the rice and stir for 2 minutes, then add the chicken stock and bring to a boil. Reduce the heat to low, add the salt and pepper. Cover and cook for 10 minutes.
5. Meanwhile in a small skillet, heat the butter and add the plantains. Cook for about 6 minutes, stirring occasionally. Set aside.
6. Add the corn, beans, chorizo and bacon to the rice. Stir, cover and cook for 10 minutes more. Add the cilantro and plantain then mix well and serve with avocado on top.
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Ben
on Sep 1st, 2009
@ 8:22 AM:
I agree that food and its smell is the best way to remember your home country. That rice would really bring back memories, and is making me want to visit Colombia even more
BAKING is my ZeN
on Sep 1st, 2009
@ 9:05 AM:
All these ingredients together produce a comfort food like no other. Yum!
Taste Traveller
on Sep 1st, 2009
@ 9:15 AM:
It’s true – food is great when you’re even the slightest bit homesick. And I love that you can share this part of home with new friends wherever you are.
Sophie
on Sep 1st, 2009
@ 9:23 AM:
MMMMMMM,…this tast dish looks so marvellous!
I adore all of its flavours!!
girlichef
on Sep 1st, 2009
@ 9:53 AM:
This is an absolutely delicious dish!! I agree…nothing takes you home like food! Or brings you closer to somewhere new, either
Danielle
on Sep 1st, 2009
@ 12:34 PM:
looks really good and i’m bummed that I can’t find that kind of chorizo (i looked for it not that long ago). All I kind find around here is the mexican chorizo, which is soft and mushy and doesn’t slice…it crumbles.
Velva
on Sep 1st, 2009
@ 8:14 PM:
You are absolutely right! The familiar smells of your hometown food never leave you. In new places, you discover new comforting smells too.
As always, your dish looks fabulous. I love chorizo and will use it whenever possible.
Erica
on Sep 1st, 2009
@ 8:33 PM:
Thank you all very much for the comments and for visiting my blog
rebecca subbiah
on Sep 1st, 2009
@ 9:36 PM:
this looks really good a complete meal, and so filling I need to try more of your recipes, love em
Natasha - 5 Star Foodie
on Sep 2nd, 2009
@ 7:03 AM:
I am loving the combination of the ingredients in this rice dish – beans, chorizo, corn, avocado and plantains – delicious!
Felisha
on Sep 2nd, 2009
@ 10:57 AM:
I have not seen this colombian recipe yet! Will have to try.
I wish they made low fat chorizo here hahaha!! I guess that would defeat the purpose huh? lol
Oysterculture
on Sep 2nd, 2009
@ 2:09 PM:
What is not to love about this dish, it has everything. Ah, when I get back, I sense a lot of Columbian cooking coming on, may have to do a blog or two on it. Could you help?
Erica
on Sep 2nd, 2009
@ 2:21 PM:
Hi LouAnn,
Sure, Let me know!
Felisha
on Sep 3rd, 2009
@ 4:23 PM:
Ok so I totally cheated on this one
I did make it–only I used turkey bacon, and turkey smoked sausage. I have to b/c my husband has high blood pressure and cholesterol and we are altering the way we cook! For the chicken stock I used the Goya packets, chicken and tomato bouillon, and instead of salt and pepper I sprinkled a little Goya with pepper in with the tomato mixture. I didn’t have any ripe plantains on hand, so next time I’ll have to use them–I’m sure it completes the dish! I also didn’t put any bell peppers in it, just because I don’t care too much for them. It turned out wonderful! 
Erica
on Sep 3rd, 2009
@ 5:34 PM:
Hi Felisha,
That variation sounds great! Thank you for sharing.
Maria
on Sep 4th, 2009
@ 12:05 PM:
I love my Colombian food! All this recepies are so good. I will try to make some.God bless Colombia, lo mejor.
Gina
on Sep 6th, 2009
@ 8:39 PM:
YUM! That rice looks soooo good!
Erica
on Sep 9th, 2009
@ 9:19 AM:
Thank you, I appreciate all your comments!!!!
David Reed
on Sep 9th, 2009
@ 6:48 PM:
Me encanta mucho. Cooked this for my whitebread family in Vermont; it was a great hit. 5 STARS.
Erica
on Sep 9th, 2009
@ 7:22 PM:
Hi David,
Thank you for your feedback!!!
Pilar
on Oct 23rd, 2009
@ 5:11 PM:
Hi Erica! I live in Barranquilla, Colombia and enjoy your website very much. Another Colombian addition could be sauteeing the chorizo and bacon in some annato oil (aceite achiotado) or add some “Color” (ground annato seeds). The vegetables should be sauteed in the colored oil as well. Just an idea…
Otra sugerencia colombiana seria sofreir las carnes y verduras en aceite achiotado o con Color para darle ese amarillito de fondo tipico de nuestros arroces compuestos. Saludos.
Erica
on Oct 23rd, 2009
@ 5:58 PM:
Hi Pilar,
Thank you so much for your comment!That is a great idea.
Marcus Oriol
on May 16th, 2010
@ 6:27 AM:
Awesome recipe, I will have to cook this sometime!