Arroz Atollado (Colombian Rice with Pork)
This dish originates from the Valle de Cauca in Colombia. Although almost every South American country has a similar rice dish, Colombia’s Arroz Atollado is the most iconic of all Colombian dishes. No dish better represents the cuisine of Colombia than this one.
Ingredients
- 8 cups pork stock
- 3 tbsp vegetable oil
- 2 cups tomato chopped
- 4 green onion (scallion) chopped
- 2 cloves garlic minced
- 3 tbsp red bell pepper chopped
- 1 tbsp Sazón Goya con ázafran
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper fresh ground pepper
- 1/4 cup cilantro (leaves) chopped fresh cilantro
- 1 1/2 cups long grain rice white
- 1/4 tsp salt
- 2 cups potatoes potatoes cut into 1 and 1/2- inch pieces
- 2 sausage chorizos or smoked sausage, sliced
- 3 tbsp cilantro (leaves) chopped fresh cilantro for garnish
Instructions
- In a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, Goya seasoning, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside
- Remove the pork from the liquid and set aside. Strain the stock and measure, you should have 6 cups, if not add more chicken broth.
- In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium–low and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and chorzio and cook for an additional 15 minutes. This rice should have a consistency similar to risotto. Remove from the heat and sprinkle with cilantro and serve.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]