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In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
50 Easy Kid Friendly Dinner Ideas Photo credit: Steve Giralt; Food styling by Anne Disrude; Prop styling by Megan Hedgpeth
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, and bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda ...
Calentao', sometimes spelled calenta'o (Colombian Spanish creole folk slang for "heated," derived from the Standard Spanish word calentado) is a Colombian cuisine dish made from reheated leftovers including rice, egg, pasta, beans, potatoes and other foods such as arepa, chorizo, and ground beef.
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