Colombian Calentado is a hearty and comforting breakfast dish made from reheated leftovers, typically including rice, beans, eggs, plantains, and meat (such as chorizo or leftover grilled steak). This dish is a staple in Colombian homes, offering a delicious way to repurpose last night’s dinner into a satisfying morning meal.
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
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Fresh cilantro or scallions for garnish
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Avocado slices (optional)
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Arepa (optional, for serving)
Execution
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Sauté Aromatics: Heat oil in a pan and cook onions, garlic, and tomatoes until tender.
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Reheat Rice & Beans: Add leftover rice and beans, stir-fry for 3-5 minutes.
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Fry Plantains & Eggs: In a separate pan, fry plantains until caramelized. Cook eggs to preference.
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Combine & Serve: Plate the rice mixture, top with eggs, plantains, and meat. Garnish with cilantro.
Additional Tips
✔ Use Leftovers: Calentado is traditionally made with leftover rice and beans for better texture.
✔ Crispy Plantains: Fry ripe plantains to a crisp for a sweet, flavorful contrast.
✔ 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.
Q&A About Colombian Calentado
What is Colombian Calentado?
A: Calentado (“reheated” in Spanish) is a traditional Colombian breakfast made from reheated leftovers—typically rice, beans, eggs, plantains, and sometimes meat (like chorizo or steak). It’s a practical and flavorful way to repurpose last night’s dinner.
Why is it called “Calentado”?
A: The name comes from the Spanish verb calentar (“to heat up”), referring to the reheating of leftovers. It’s a staple in Colombian homes to avoid food waste.
What are the key ingredients?
A: The base includes:
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Leftover rice
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Beans (red or black)
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Fried eggs
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Sweet fried plantains (maduros)
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Optional: chorizo, grilled meat, avocado, arepa
Can I make Calentado without leftovers?
A: Yes! You can cook fresh rice and beans, but leftovers work best because they’re drier and crisp up better when reheated.
Is Calentado only eaten for breakfast?
A: Traditionally yes, but it’s also enjoyed as a hearty brunch or even lunch. Some people eat it after a night out as a hangover cure!
What’s the best way to reheat the rice?
A: Sauté it in a pan with a little oil, onions, and tomatoes for extra flavor. This prevents mushiness and adds a slight crispiness.
What’s the difference between Calentado and Bandeja Paisa?
A: Bandeja Paisa is a larger, more elaborate meal with multiple meats (chorizo, chicharrón, ground beef), avocado, and a fried egg. Calentado is a straightforward dish that repurposes leftovers into a hearty breakfast.
Can I make a vegetarian version?
A: Absolutely! Skip the meat and add extra beans, avocado, or grilled veggies like tomatoes and onions.
What drink pairs well with Calentado?
A: A classic tinto (black Colombian coffee) or aguapanela (sugarcane drink) complements the dish perfectly.
Is Calentado similar to other Latin American dishes?
A: Yes! It’s like:
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Costa Rica’s Gallo Pinto (rice and beans with eggs).
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Cuba’s Moros y Cristianos (rice and black beans).
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Mexico’s Chilaquiles (reused tortillas with sauce).
Why do Colombians love Calentado?
A: It’s quick, economical, nostalgic, and packed with flavor—a true comfort food that reminds people of home.
Can I freeze Calentado?
A: It’s best eaten fresh, but you can freeze cooked rice and beans separately. Reheat them in a pan later for better texture.
Why You’ll Love This Recipe
This humble yet irresistible dish is a breakfast game-changer—here’s why it’ll become your new favorite:
**1. ✨ Zero Waste, Maximum Flavor
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Cleverly transforms leftovers into a crave-worthy meal (no more sad, soggy reheated rice!).
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Reduces food waste while tasting even better than the original dishes.
**2. ⚡ Quick & Effortless
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Ready in 15 minutes—just sauté, fry, and plate.
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No fancy techniques: perfect for groggy mornings or lazy weekends.
**3. 💥 Budget-Friendly
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It makes use of pantry staples like rice, beans, and eggs, along with scraps like last night’s meat and ripe plantains.
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Feeds a crowd for pennies per serving.
**4. 🌮 Customizable & Versatile
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Vegetarian? Skip the meat, add avocado or cheese.
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Extra hungry? Pile on chorizo, steak, or even chicharrón.
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Sweet twist? Swap fried plantains for a sprinkle of queso fresco.
**5. 🔥 Comfort Food Magic
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Crispy-edged rice, a runny egg yolk, and caramelized plantains come together to create a symphony of textures.
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Hearty and comforting with a touch of sweetness—like edible memories on a plate.
**6. ☀️ Energizing Start to Your Day
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Packed with protein (eggs, beans), carbs (rice), and healthy fats (avocado) to fuel your morning.
**7. 🇨🇴 A Taste of Colombia at Home
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No flight needed! This dish teleports you to a fondita (small eatery) in Bogotá or Medellín.
Perfect For:
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Breakfast rebels (who want more than cereal).
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Leftover artists (tired of boring repeats).
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Meal preppers (cook rice/beans ahead for lightning-fast mornings).
Pro Tip: Serve with a drizzle of hogao (Colombian tomato-onion sauce) or hot sauce for an extra kick!
Ready to fall in love? Just one bite of that crispy rice and egg yolk combo will hook you. 🍳💛
Happy Cooking
Diana
