Arroz Con Gandules - Conchita Foods

June 30, 2017

Ingredients:

Conchita Green Pigeon Peas

• 1 15.5 oz can Conchita
• Green Pigeon Peas, drained
• 2 cups Conchita Long Grain Rice (rinsed)
• 4-5 cups of hot water
• ½ cup Conchita Spanish Sofrito Seasoning
• 2 tbps of Conchita Olives and Capers
• 1 packet of sazón with achiote
• 4 tbsps of Conchita Extra Virgin Olive Oil
• 1 tsp cilantro
• 1-2 sweet chili peppers (aji dulces) chopped and seeded
• ¼ tsp oregano
• Salt & fresh ground pepper to taste

How to make it:

In a medium pot, add the oil, olives and capers, sofrito, and sazón. Cook over medium heat for 5 minutes. Add all other ingredients, and fill with water 1 inch above the rice. Add salt to taste. Bring pot to a boil and cook over high heat until most of the water been absorbed. Once the water has been absorbed, stir gently, cover, and lower heat to simmer. Cook for 30 minutes or until the rice is tender.

Avocado and Conchita Sardines Salad

A fresh and flavorful dish that brings together creamy avocado, crisp vegetables, and the bold taste of Conchita Sardines. Perfect as a light lunch or vibrant appetizer.

Ingredients

2 ripe avocados
2 cans of Conchita Sardines in oil
½ red onion, thinly sliced
1 large salad tomato
Fresh chopped cilantro (optional)
Conchita Olive Oil
Balsamic vinegar
Salt
A few drops of fresh lemon juice

Instructions

1. Prep the vegetables:
Peel and dice the tomato, removing the seeds. Carefully cube the avocados, making sure they hold their shape. Thinly slice the red onion.

2. Assemble the base:
In a serving bowl, gently mix the avocado, tomato, and onion. Add a few drops of lemon juice to help preserve the avocado’s color. You can also add a bit of lemon zest if you’d like.

3. Add the Conchita Sardines:
Right before serving, top the mixture with the Conchita Sardines and a spoonful of the oil from the can. Sprinkle chopped cilantro over the top, if using.

4. Finish with the dressing:
Drizzle with a quick vinaigrette made from Conchita Olive Oil, balsamic vinegar, and salt. For extra flavor, feel free to add some lemon zest or a few drops of soy sauce to the dressing.

April 22, 2025

Guava Cheesecake with Canela Crisps Crust

A creamy, rich cheesecake infused with the tropical sweetness of Conchita Guava Marmalade and the comforting crunch of Canela Crisps. A Latin twist on a classic dessert.

Ingredients

16 oz cream cheese, at room temperature
½ cup sugar
3 eggs
1 tbsp vanilla extract
1 cup Conchita Guava Marmalade
1 ¼ cups heavy cream
1 cup Conchita Canela Crisps
5 tbsp butter

Instructions

In a large bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs, Conchita Guava Marmalade, heavy cream, Conchita Canela Crisps, and melted butter. Mix until fully combined.
Line a 6-inch cake pan with parchment paper and pour in the mixture.
Bake at 450°F for 25 minutes. The cheesecake should be jiggly in the center and slightly firmer around the edges.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours before serving.

Ver essa foto no Instagram

Uma publicação compartilhada por Nico Norena (@succulentbite)

April 4, 2025

Coconut Natilla with Blackberry Sauce

A tropical twist on the traditional Colombian holiday dessert, made creamier with coconut milk and sweetened grated coconut — finished with a simple homemade blackberry sauce, just like grandma used to make.

Ingredients

For the natilla:

1 packet of ready mix for natilla
3 cups whole milk
1 cup coconut milk
½ cup Conchita Grated Coconut
Extra shredded coconut for garnish

For the blackberry sauce:

1 cup fresh or frozen blackberries
2 tablespoons sugar
A splash of water

Instructions

1. Prepare the natilla mixture:
In a bowl, mix the natilla ready mix with 1 cup of coconut milk and 1 cup of whole milk (taken from the total of 3 cups). Stir until smooth.

2. Cook the natilla:
In a medium saucepan over medium heat, add the remaining 2 cups of whole milk. Pour in the natilla mixture and stir constantly.

3. Add the coconut:
Stir in the Conchita Grated Coconut. Continue stirring for about 10 minutes, or until the mixture thickens and becomes creamy.

4. Let it set:
Pour the natilla into a dish or individual servings. Let it cool at room temperature, then refrigerate for at least 2 hours.

5. Make the blackberry sauce:
In a small saucepan, combine blackberries, sugar, and a splash of water. Simmer over low heat until the berries break down and form a syrupy sauce. Let it cool.

6. Serve:
Before serving, sprinkle extra shredded coconut on top of the natilla and drizzle with the homemade blackberry sauce.