Kola Arroz, Frijoles, Papas Fritas, Ensalada Recipe

Rinse and sauté

Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add the finely chopped onion and sauté 3–4 minutes until soft and translucent. Add the minced garlic and sauté 30 seconds until fragrant.

Toast and simmer

Add the rinsed rice to the pan and stir to coat with oil and onions; cook 1–2 minutes, stirring, to lightly toast the grains. Add 3.5 cups water and 1 tsp salt and bring to a rolling boil over high heat.

Cook rice

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15–18 minutes without lifting the lid. After time is up, turn off heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Sauté aromatics

In a medium skillet, heat 1 tbs olive oil over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add beans and seasonings

Add 3 cups cooked beans to the skillet along with 1/2 cup water or reserved bean liquid, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and 3/4 tsp salt. Stir to combine and bring to a gentle simmer.

Mash and finish

Simmer 6–8 minutes, stirring occasionally. Lightly mash some of the beans with the back of a spoon or a potato masher to thicken the mixture to your preferred texture while leaving some whole beans for body. If mixture gets too thick, add additional water 1–2 tbs at a time. Finish by stirring in 2 tbs chopped cilantro and 1 tsp lime juice, taste and adjust salt.

Prepare potatoes

If using fresh potatoes, peel if desired and cut into uniform 1/4–1/2 inch sticks. Soak the cut potatoes in cold water for at least 15 minutes (or up to 1 hour) to remove excess starch; this yields crisper fries. Pat dry thoroughly with clean kitchen towels or paper towels.

Fry

Heat 1 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat to approximately 350–375°F (175–190°C). Carefully add potatoes in a single layer (work in batches if needed) and fry, turning occasionally, until golden and crisp, about 4–6 minutes per batch depending on thickness. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain.

Season

While still hot, season fries with 1 tsp salt and 1/4 tsp black pepper, tossing to distribute evenly.

Oven-bake alternative

If you prefer to bake instead: toss potatoes with 1–2 tbs oil, spread in a single layer on a rimmed baking sheet, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season as above.

Assemble salad

In a large bowl combine 4 cups mixed salad greens, 1 cup diced tomato, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, and 2 tbs chopped cilantro or parsley.

Make dressing and toss

In a small bowl whisk together 2 tbs olive oil, 1 tbs lime or lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle dressing over the salad and toss gently to coat. Taste and adjust seasoning.

Divide the rice, beans, fries, and salad among 4 plates (or portions as desired). A typical plating: spoon about 1/2 cup cooked rice per serving, 3/4 cup seasoned beans, a handful (about 1/2 cup) of fries, and a generous portion of salad. Serve hot. Offer lime wedges or hot sauce on the side if desired.