Paisa Rice embodies Colombian culinary diversity—a dish vibrant in color and taste that combines ingredients like pork, plantains, eggs, and avocado with perfectly seasoned rice. Each ingredient adds its distinct personality, but together they create a harmony that's simply irresistible.
Eating Paisa Rice isn't just about enjoying a meal; it's a culinary journey into the essence of Colombian culture, an opportunity to connect with a tradition passed down from generation to generation. This dish reminds us that food is more than just nutrition; it's a celebration of our heritage and a way to share our story.
So, if you're ready to experience a burst of flavors, to be transported to the Antioquia region with each spoonful, and to open your senses to a new culinary adventure, it's time to try Paisa Rice. I guarantee it will be an experience you won't forget.
Paisa rice stands out not only for its flavor and variety of meats but also because of the small pieces of ripe plantain, making it all the more intriguing and tasty.
Our Paisa rice is known for the delightful taste of "hogao" or Colombian stew. This preparation will add immense flavor to the recipe, leaving you licking your fingers.
Differences between Paisa Rice and other rice dishes
It's essential not to confuse this rice with other similar rice dishes like Creole rice. The difference lies in its protein content and its delicious taste. Every ingredient is crucial for preparing this Paisa rice, so it's best not to omit any.
Other similar rice recipes may include peas and carrots; avoid adding them to Paisa rice. While it might still taste delicious, it diverges from the original recipe, making it less authentic.
What is Paisa Rice?
Paisa Rice is a blend of traditional and unconventional ingredients. But it's irresistibly delicious—a combination of hogao, rice, and various meats that makes this recipe unique.
It might not be suitable for those on a diet, as the sheer number of ingredients and proteins can disrupt any dietary progress.
How to Make Paisa Rice
Start by preparing our main ingredient, the rice. Sauté some onion and garlic in oil, then add the rice and stir. After a few minutes, pour in water or chicken broth. Once the water evaporates, cover the pot and reduce the heat.
Next, chop your proteins: bacon, pork belly, and sausage. For the bacon, it's best to fry it separately, so it releases its fat. For the other two, add a little oil for frying. Ensure they don't overcook. Also, fry the ripe plantain slices.
For the hogao
Proceed with the hogao: dice the onion, tomato, and bell peppers, then sauté them in a pan with a bit of oil and butter. Stir occasionally until tender.
Once all ingredients are ready, combine them in a large bowl and gently mix them together. It's essential to stir thoroughly for even distribution.
This rice can be paired with a simple, fresh salad. Alternating between bites of the rice and the salad can keep your palate refreshed.
Tips and Recommendations
- Always use fresh ingredients to ensure a visually appealing, delicious, and fresh dish.
- Opt for a very ripe plantain; its sweetness will offer a refreshing taste to the rice.
- Avoid adding peas; the rice has enough ingredients already.
- Leftover rice from the day before works well too.
- Chinese Rice: A very similar and delicious recipe to prepare at home for your family.
- Carrot Salad: A refreshing side for Paisa Rice.
- Pumpkin Juice: The perfect accompaniment for Paisa Rice.
If you love paisa gastronomy, you cannot miss the opportunity to prepare this recipe, as well as to try it. The combination of flavors, colors, and textures on the plate makes you want to repeat again and again. You will find ingredients as typical as pork rind, chorizo, sweet corn, hogao and ripe plantain, which split into small squares, fried and mixed in preparation to give the sweet touch that highlights all other flavors.
- 2 cups rice
- 4 cups chicken broth
- 5 beef sausages (sliced)
- 300 g pork belly (cut into small pieces)
- 300 g pork meat (cubed)
- 200 g bacon (optional)
- ½ cup sweet corn kernels
- 2 large ripe plantains (diced)
- 1 red onion (finely chopped)
- ½ cup green beans (finely chopped)
- 1 garlic clove (minced)
- ½ red and green bell pepper (diced)
- 2 ripe tomatoes (seeded and finely chopped)
- 1 tablespoon oil
- Cumin (food coloring (achiote), pepper, and salt to taste)
- If you have rice that you prepared before or that you have leftover from another recipe, you can use it correctly.
- Start by preparing the rice. In a large pot, sauté the garlic and two tablespoons of onion in oil. Then, add the rice, sauté for a minute or two, season with salt, and pour in the chicken broth. Once the water evaporates, cover the pot and simmer until the rice is cooked. Meanwhile, prepare the other ingredients.
- In a pan, fry the pork belly until crispy. Remove, drain, and set aside.
- In the same oil, fry the pork meat until its color changes, followed by the sausage. Drain and set aside.
- Fry the plantain slices in the same oil and set aside. If you're using bacon, fry it in a separate pan without oil, drain well, and set aside.
- In the bacon pan with minimal fat, sauté onion, tomato, bell peppers, and green beans to make the hogao. Season with food coloring, cumin, pepper, and salt.
- Once everything is cooked, combine the ingredients with the rice in a large bowl or pot. Stir gently to mix well.
- Serve with avocado slices.