COMO HACER ARROZ DE FIDEO/ COMIDA TÍPICA COSTEÑA COLOMBIANA/LOS ROLES DE EDY
Recipes in this Video
Arroz de Fideo is a beloved dish in Colombia, often enjoyed as a comforting family meal. This dish combines rice and noodles, reflecting the culinary influence of Spanish cuisine, where similar combinations are common. Traditionally served with various meats or vegetables, it has evolved into a versatile dish that can be adapted to suit different tastes. Today, it's a staple in many Colombian households and is enjoyed for its rich flavors and satisfying texture.
Ingredients
- ●rice
- ●fideo noodles
- ●chicken broth
- ●onion
- ●garlic
- ●tomato
- ●bell pepper
- ●peas
- ●carrots
- ●cumin
- ●salt
- ●black pepper
- ●olive oil
- ●cilantro
- ●lime
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 3Stir in diced tomato and bell pepper; cook until the vegetables are tender, about 5 minutes.
- 4Add fideo noodles and toast lightly, stirring frequently, until golden, about 2-3 minutes.
- 5Pour in chicken broth and bring to a boil.
- 6Add rice, peas, carrots, cumin, salt, and black pepper; stir to combine.
- 7Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 15-20 minutes.
- 8Remove from heat and let sit, covered, for 5 minutes.
- 9Fluff rice with a fork and stir in chopped cilantro and lime juice before serving.
Ingredient Alternatives
fideo noodles
Healthier: whole wheat noodles
Cheaper: spaghetti
Whole wheat noodles add fiber while spaghetti is more affordable.
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon
Vegetable broth is lower in calories, while bouillon is a budget-friendly option.
Techniques
Equipment
Also Known As
Patacones, also known as tostones, are a beloved snack in Ecuador and across Latin America, made from green plantains. Traditionally enjoyed as a side dish or appetizer, they are often served with dips or topped with various ingredients. Their crispy texture and savory flavor have made them a popular choice in many modern cuisines, with variations found in Caribbean and Central American dishes.
Ingredients
- ●green plantains
- ●salt
- ●water
- ●oil
- ●garlic
- ●lime
- ●coriander
- ●pepper
Instructions
- 1Peel the green plantains and cut them into thick slices.
- 2Bring water to a boil in a pot and add salt.
- 3Add the plantain slices to the boiling water and cook until tender, about 10 minutes.
- 4Remove the plantains from the water and let them cool slightly.
- 5Heat oil in a skillet over medium heat.
- 6Flatten each plantain slice using a flat surface or a tostonera.
- 7Fry the flattened plantains in the hot oil until golden brown, about 2-3 minutes per side.
- 8Remove the plantains from the oil and drain on paper towels.
- 9Season with salt, garlic, lime juice, and pepper to taste.
- 10Garnish with fresh coriander before serving.
Arroz Atollado is a traditional Colombian dish that combines rice with various meats and vegetables, often enjoyed during family gatherings and celebrations.
Ingredients
- ●2 cups rice
- ●4 cups chicken broth
- ●1 lb chicken thighs, diced
- ●1/2 lb chorizo, sliced
- ●1 cup green peas
- ●1 bell pepper, diced
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup cilantro, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the diced chicken thighs and chorizo, cooking until browned.
- 3Stir in the chopped onion, bell pepper, and minced garlic; sauté until softened.
- 4Add the cumin, paprika, salt, and black pepper, stirring to combine.
- 5Pour in the rice, stirring to coat with the oil and spices.
- 6Add the chicken broth and bring to a boil.
- 7Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.
- 8Stir in the green peas and cook for an additional 5 minutes.
- 9Remove from heat and let sit covered for 5 minutes before serving.
- 10Garnish with chopped cilantro before serving.
Equipment
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