Calentado Paisa (Colombian Crisped Rice, Red Beans, Plantain & Fried Egg Skillet) – Authentic Colombia Recipe
Beloved Colombian morning-or-night skillet pan-crisping beans and rice in rich hogao sofrito.
- Country of Origin
- 🇨🇴 Colombia (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Red beans and white rice crisped together in a skillet, Sweet plantains, Runny fried egg and queso fresco, Tomato-scallion hogao, Cumin
Ingredients for Calentado Paisa (Colombian Crisped Rice, Red Beans, Plantain & Fried Egg Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) red beans and white rice crisped together in a skillet, prepped into bite-sized pieces
- 1.5 cups sweet plantains, washed and trimmed
- 1 cup runny fried egg and queso fresco
- 1 medium onion and 3 cloves garlic, finely minced with tomato-scallion hogao
- 1.5 tbsp traditional Colombia seasoning (cumin, garlic, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and tomato-scallion hogao for 2–3 minutes until softened and fragrant.
- Add red beans and white rice crisped together in a skillet and sweet plantains along with cumin, garlic, cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with runny fried egg and queso fresco and serve straight from the skillet.