Ingredients
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- 2 cups cooked white rice (leftover works best)
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- 1 cup cooked red or black beans (or canned, drained)
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- 2 eggs (fried or scrambled)
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- 1 ripe plantain, sliced and fried (maduro)
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- ½ cup cooked chorizo or leftover grilled meat (optional)
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- 1 small onion, finely chopped
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- 1 tomato, diced
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- 1 garlic clove, minced
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- 1 tbsp vegetable oil
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- Salt and pepper to taste
- Fresh cilantro or scallions for garnish
- Avocado slices (optional)
- Arepa (optional, for serving)
Execution
1
Sauté Aromatics: Heat oil in a pan and cook onions, garlic, and tomatoes until tender.
2
Reheat Rice & Beans: Add leftover rice and beans, stir-fry for 3-5 minutes.
3
Fry Plantains & Eggs: In a separate pan, fry plantains until caramelized. Cook eggs to preference.
4
Combine & Serve: Plate the rice mixture, top with eggs, plantains, and meat. Garnish with cilantro.
Additional tips
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- Use Leftovers: Calentado is traditionally made with leftover rice and beans for better texture.
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- Crispy Plantains: Slice ripe plantains and fry them until golden for a delicious sweet contrast.
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- Extra Flavor: Sauté onions, tomatoes, and garlic before adding rice for depth.
- Protein Variations: Add shredded beef, chicken, or even hogao (Colombian sauce).
- Serve Hot: Best enjoyed fresh with a side of arepa or avocado.
