John Myers
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Pinchos Criollos Arroz Con Verduras Frijoles (Don Cali)
The perfect pinchos criollos arroz con verduras frijoles (don cali) recipe with a picture and simple step-by-step instructions.
- 1 Cup Rice
- 1 Cup Black beans
- 30 g Peas
- 30 g Carrots
- 30 g Corn
- Salt
- Pepper
- Curry
- Oil
- 500 g Beef fillet
- 500 g Chicken breast
- Mango fruit pulp
- Peanut butter
- 1 Can Coconut cream
- Coriander
- Chilli pepper
- Garlic cloves
- 2 Pc. Tomatoes
- 1 Pc. Onion
- 10 Pc. Shish kebab skewer
- 1 Pc. Lime
- Fry rice in oil. Add twice the amount of water, peas (previously soaked in water one night), corn, carrots and a little salt. Let boil until no more water can be seen. Then put the dish on the lowest flame and cover. Let cook until the rice has softened.
Meat marinade
- Mix the mangomouse, oil, garlic, curry, half a lime, salt and pepper to a marinade. Divide into two bowls and add beef and chicken to one bowl each. Let it steep for two to three hours. Pierce the meat on the wooden skewers and fry briefly while hot. Leave to cook in the oven.
Beans
- Chop the onion, tomatoes and garlic. Add half a lime and fry in a sauce. Boil the beans (previously soaked in water one night) with a little water until soft. Season with salt and pepper to taste.
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