If you’re reading HOMBRE you’re well aware the rapid growth of the Latino population – which now makes up more than a quarter of the U.S. population – has brought changes to the typical American culinary scene. Consumers today are more interested than ever in “Ethnic Exploration” and creating Latin dishes at home. In fact, Latin foods and beverages – including brands like Iberia Foods –  were an $8 billion market in 2013, according to consumer research firm Packaged Facts and by 2017, that number may reach $11 billion.

Grocery stores have aligned with this growing trend and have expanded their selection of Latino offerings. Today products from Iberia Foods are also making it easier than ever (and more authentic than ever before) for consumers to bring Latin flavors to their dinner tables.

As featured in our previous story, Iberia specializes in ethnic and Latin cuisine and offers a wide variety of food and beverage products including: hand-picked Spanish olives, Spanish EVOO, Paella Kits, aioli, Rice, Beans, Seasonings, Condiments. With their recent acquisition of Marcas Food Distributors in Chicago, Iberia has expanded their presence into the Midwest and is working to make their Latin products available across all markets in the U.S.

Since our previous Iberia recipes proved extremely popular we now bring you new dishes to liven up your kitchen on that next date!

-For additional information and recipes visit www.iberiafoods.com –

Iberia Parboiled Almond Rice 

4 Portions

Ingredients:

2 cups of cooked Iberia parboiled rice

1 medium white onion cut in small squares

3 mashed garlic cloves

1 roasted red pimiento Iberia cut in small squares

1 large carrot cut into small squares

1 teaspoon of yellow food coloring or saffron

½ cup of white wine

½ cup of Iberia olive oil

1 cup of chicken stock

1 cup of whole peeled almonds

Salt & pepper to taste

Preparation:

Sauté in a pan the cut white onion, garlic, red roasted pepper, spring onion and carrots in ¼ cup of Iberia Extra Virgin Olive Oil. Then add the Iberia Parboiled Rice, chicken stock, the wine and yellow coloring. Cook in medium- low for 25 minutes. With the remaining ¼ cup of olive oil fry the almonds until golden brown, then add to the cooked rice. Delicious!

Penne Pasta with Pine Nuts & Iberia Extra Virgin Olive Oil

Ingredients:

4 Servings

16 ounces of penne pasta

2 cloves of grated garlic

1 cup of Iberia Extra Virgin Olive Oil

1 teaspoon of oregano

¼ cup of grated romano or parmesan cheese

1 ounce of pine nuts sautéed in Iberia Extra Virgin Olive Oil

1 teaspoon of salt to boil the pasta

1 tablespoon of Iberia Extra Virgin Olive Oil to boil the pasta

Salt and pepper to taste

Cooking directions:

Put 2 liters of wáter to boil with the teaspoon of salt and oil, then add the pasta to cook for 10 minutes until its ready. Drain and add the grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.

Prior to serving, add the cup of Iberia Extra Virgin Olive Oil.

Simple and delicious!