Arroz Con Lentejas Y Coco Colombian Coconut Rice With Le Food

COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)

Steps:

• Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
• Cook, covered, about 30 minutes until lentils are tender.
• Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.

ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE WITH LE

Steps:

• Sauté the onion in the oil until soft and golden (5-8 minutes).
• Add the lentils and 250ml water, and cook, covered, for about 30 minutes.
• Stir in the rice and the salt. Stir in the coconut milk and 250ml water.
• Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.

ARROZ CON COCO: COCONUT RICE

Steps:

• Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
• Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE AND LENTILS

Steps:

• Sauté the onion in the oil until soft and golden (5-8 minutes).
• Add the lentils and 1 cup of water, and cook, covered, for about 30 minutes.
• Stir in the rice and the salt. Stir in the coconut milk.
• Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.

COLOMBIAN RICE

Steps:

• Put 1/2 inch oil in bottom of pan.
• Add onions; fry for a couple of minutes.
• Add fideos which are like vermicelli.
• Cook until the fideos are butterscotch colored; do not burn.
• Wash rice.
• Add rice and water to the pan; add salt; taste water to make sure flavor is right.
• Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
• Cover and simmer on lowest heat until the bottom is browned but not burned.