Colombian-style Arroz con Frijoles

Ingredients

Colombian-style Arroz con Frijoles differs from the original Brazilian dish Baião-de-dois in terms of the spices and flavor profiles used. While Baião-de-dois incorporates Brazilian seasonings such as bay leaves and dried meat, Colombian-style Arroz con Frijoles relies on Colombian spices like cumin and cilantro for its distinct flavor. Additionally, the Colombian version often includes toppings like avocado and fried plantains, which add a unique touch to the dish. We alse have the original recipe for Baião-de-dois, so you can check it out.

• 2 cups (400g) white rice 2 cups (400g) white rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 can (400g) red kidney beans, drained and rinsed 1 can (400g) red kidney beans, drained and rinsed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 64g, 3g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground cumin to the pot and stir for a minute to release its aroma.
4. 4.
   Add the rice to the pot and stir well to coat it with the onion, garlic, and cumin mixture.
5. 5.
   Pour in 4 cups (950ml) of water and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is cooked.
6. 6.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the diced red bell pepper and cook until slightly softened.
7. 7.
   Add the diced tomatoes to the pan and cook for a few minutes until they start to break down.
8. 8.
   Stir in the drained and rinsed kidney beans, along with the chopped cilantro. Season with salt and pepper to taste.
9. 9.
   Simmer the bean mixture for about 10 minutes, allowing the flavors to meld together.
10. 10.
    Serve the cooked rice and beans together, either by mixing them or layering them on a plate. Top with avocado slices, fried plantains, and a squeeze of lime, if desired.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cumin — Toasting the ground cumin in the pot before adding the rice enhances its flavor.
• Red kidney beans — If using canned beans, make sure to drain and rinse them to remove any excess sodium.

Tips & Tricks

• For added flavor, cook the rice in vegetable or chicken broth instead of water.
• Customize the dish by adding cooked shredded chicken or beef to the bean mixture.
• If you prefer a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the bean mixture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.
• Serve the dish with a side of Colombian-style arepas or cornbread for a complete meal.

Serving advice

Serve Colombian-style Arroz con Frijoles as a main course, accompanied by toppings such as avocado slices, fried plantains, and a squeeze of lime. It pairs well with a fresh green salad on the side.

Presentation advice

To enhance the presentation, layer the cooked rice and beans on a plate, creating a colorful contrast. Garnish with fresh cilantro leaves and arrange the toppings in an appealing manner.