Calentado Paisa (Shellfish-Free)

Ingredients

• 3 cups Cooked White Rice
• 2 cups Cooked Red Beans
• 1 lb Colombian Chorizo (pork)
• 2 tablespoons Vegetable Oil
• 4 medium Arepas
• 4 large Eggs
• 1 cup Hogao (Colombian Tomato and Onion Sauce)
• 1 medium Avocado
• 2 tablespoons Green Onions

Instructions

1. 1Dice the 1 lb Colombian Chorizo into 1/2-inch cubes. Place the chorizo in a large skillet over medium heat (325°F / 163°C). Cook for 10-15 minutes, stirring occasionally, until the chorizo is browned and cooked through. You should see the fat rendering out and the chorizo pieces becoming crispy.
2. 2Add the 3 cups Cooked White Rice and 2 cups Cooked Red Beans to the skillet with the cooked chorizo. Stir everything together well to combine the ingredients. Continue to cook over medium heat (325°F / 163°C) for 5-7 minutes, stirring frequently, until the rice and beans are heated through and slightly toasted.
3. 3While the rice and beans are heating, add the 2 tablespoons Vegetable Oil to a separate medium skillet. Heat the oil over medium-high heat (350°F / 177°C) until it shimmers. Carefully place the 4 medium Arepas in the hot oil. Fry for 3-4 minutes per side, until they are golden brown and slightly puffed.
4. 4In the same medium skillet (you may need to add a little more oil if it's dry), fry the 4 large Eggs to your preference. Cook sunny-side up for about 2-3 minutes until the whites are set but the yolks are still runny, or over easy for about 1-2 minutes per side until the whites are set and the yolks are still liquid.
5. 5Divide the heated rice, bean, and chorizo mixture evenly among four plates. Top each serving with one of the fried eggs. Add a spoonful of the 1 cup Hogao (Colombian Tomato and Onion Sauce) onto each plate. Slice the 1 medium Avocado and place a few slices on top of each serving.
6. 6Garnish each plate with the 2 tablespoons Green Onions, chopped. Serve the Calentado Paisa immediately.

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