Arroz paisa

Ingredients

• 1 medium chorizo, cut into cubes (60 g)
• 2 strips of bacon, cut into small pieces (56 g)
• ½ pound of pork (250 g)
• 1 cup of rice (200 g)
• 1 ½ cups of water (375 ml)
• 1 packet of MAGGI® Rib Broth Crumbled (9 g)
• 4 stalks of green onion, peeled and finely chopped (60 g)
• 3 ripe red tomatoes, peeled and finely chopped (370 g)
• ½ red bell pepper, deveined and finely chopped (60 g)
• ½ green bell pepper, seeded and finely chopped (60 g)
• ½ cup of corn (60 g)
• 1 medium ripe plantain, peeled and cut into cubes (220 g)
• 1 tablespoon of oil (14 g)
• 1/4 teaspoon of MAGGI® NATURISIMO Seasoning (1.5 g)
• ½ teaspoon of coloring (3 g)
• ½ cup of skim milk (125 ml)
• 2 slices of mozzarella cheese (56 g)

Let’s Cook!

STEP 1: Sauté the Ingredients

1. In a deep pot over medium heat, add the chorizo, pork, and bacon, and sauté for 5 minutes until the meats are golden brown.

STEP 2: Add the Rice 2. Add the rice, crumbled MAGGI® Rib Broth, and water to the sautéed meats, and cook over medium heat until the liquid evaporates. Then, reduce the heat, cover the pot, and let it cook for 20 minutes or until the rice is tender.

STEP 3: Fry the Plantain 3. In a pan, fry the ripe plantain until golden brown (approximately 5 minutes).

STEP 4: Mix the Remaining Ingredients 4. In the same pan, add the sweet corn, red bell pepper, green bell pepper, one finely chopped tomato, and two chopped stalks of green onion. Cook until the tomato and bell peppers release their color. Then, add the plantain, mix this with the rice, and stir well to fully integrate.

STEP 5: Prepare the Sauce 5. Heat the oil in a pan for 3 minutes, then add the remaining onion and tomato, MAGGI® NATURISIMO Seasoning, and coloring. Sauté for 5 minutes until the onion and tomato are well integrated. Add the milk and chopped cheese. Remove from heat.

STEP 6: Enjoy! 6. Serve the rice first in 4 equal portions, then top with the sauce and garnish with some cilantro to your liking. Enjoy!