Calentado Con Chicharron Recipe
Make Calentado Con Chicharron Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Dish
Method
Preparation
- 1
Prepare the Ingredients
Chop the red onion and garlic cloves finely. Cut the chicharrón into small pieces.
- 2
Sauté Aromatics
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped red onion and garlic, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
Cooking
- 3
Add Chicharrón
Add the chopped chicharrón to the skillet and cook for an additional 5 minutes, stirring occasionally until the chicharrón is heated through and slightly crispy.
- 4
Mix in Rice
Stir in the cooked rice, ground cumin, salt, and black pepper. Mix well, making sure the rice is evenly coated with the flavors. Cook for about 5-7 minutes, allowing the rice to heat through completely.
Serving
- 5
Garnish and Serve
Remove from heat and stir in the chopped cilantro. Serve the calentado with lime wedges on the side for squeezing over the dish.
