Calentado Paisa (Gluten & Wheat Free)

Instructions

1. 1In a 30.48 cm skillet, heat 1 tablespoon of vegetable oil over medium heat (176.7°C/175°C). Add the 4 cups of cooked white rice and 2 cups of cooked red beans. Stir to combine and cook for 5-7 minutes, stirring occasionally, until heated through.
2. 2While the rice and beans are heating, place the about 225 g of gluten-free chorizo in a separate 25.4 cm skillet over medium heat (176.7°C/175°C). Cook for 8-10 minutes, turning occasionally, until browned and cooked through. The chorizo is done when it is firm to the touch and no longer pink inside. Remove the chorizo from the skillet and set aside.
3. 3Add the remaining 1 tablespoon of vegetable oil to the 25.4 cm skillet and increase the heat to medium-high (190.6°C/190°C). Slice the 2 medium ripe plantains into 0.635 cm thick rounds. Carefully place the plantain slices in the hot oil. Fry for 2-3 minutes per side, until golden brown and slightly softened. Remove the plantains from the skillet and set aside on a plate lined with paper towels.
4. 4In a clean 20.32 cm non-stick skillet, heat the skillet over medium heat (176.7°C/175°C). Crack the 4 large eggs into the skillet. Cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your desired doneness. You can cover the skillet for the last minute to help the yolks cook faster.
5. 5Prepare the 2 medium avocados by halving them, removing the pit, and slicing them. To serve, divide the heated 4 cups of cooked white rice and 2 cups of cooked red beans mixture among four plates. Top each plate with the cooked about 225 g of gluten-free chorizo, one fried egg, slices of the 2 medium avocado, and the fried 2 medium plantains. Serve immediately.

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