Arroz Atollado is a popular and comforting Colombian dish. There are different variations of this rice with pork recipe in the country.
What is Arroz Atollado?
It's basically a rice dish cook with pork, chorizo, spices and vegetables with creamy consistency and a lot of flavor. It's a typical dish from the Colombian region “Valle del Cauca” . Some people add chorizo or longaniza and chicken to this Arroz Atollado del Valle recipe, but in this one, I decided just to use pork and chorizo, but feel free to make it either way.
Arroz Atollado Recipe
Ingredients
- 3 tablespoons vegetable oil
- ½ pound boneless pork loin ribs cut into 1 inch cubes
- 1 pound pork sirloin cut into 1 inch cubes
- 4 cups water
- 4 cups chicken broth and more as necessary
- 3 tablespoons vegetable oil
- 2 cups fresh tomatoes chopped
- 4 scallions chopped
- 2 garlic cloves minced
- 3 tablespoons sweet red pepper chopped
- 1 tablespoon sazon goya with azafran
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon fresh ground pepper
- ½ cup chopped fresh cilantro
- 1 and ½ cups white rice
- ½ teaspoon salt
- 2 cups potatoes cut into 1 and ½- inch pieces
- 2 chorizos or smoked sausage sliced
- 3 tablespoons chopped fresh cilantro for garnish
Instructions
PORK STOCK:
- Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the pork and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.
HOGAO:
- When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, sazon goya, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside
RICE:
- 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.
Notes
Nutrition
Plain boiled rice is eaten by most people in Colombia every day, but for entertaining, a more interesting and filling rice dish is often served. Some comforting rice dishes are rice with chicken, rice with shrimp and creamy rice with chorizo and chicken.
Colombian Arroz Atollado leftovers will keep well in the fridge for 3 days. You can serve this dish with a fresh salad, avocado and fried ripe plantains.
More rice recipes to try:
Anna
Hi Erica, your Arroz Atollado looks divine. The seasonings are the best part, must be very aromatic. By the way thank you so much for the award, sorry I'm a bit late, things are a bit frantic around here. In a good way, soon I'll have some news (no, I'm not pregnant). But is a a very good news anyway.
Lily
hi,
this recipe was very delicious i enjoyed it. I'm not columbian but I still enjoyed making it very much.
John
Looks fantastic!
Erica
Thank you for the comments!
Krista
My husband made this dish on Saturday and it was fantastic. Thank you so much for all your wonderful recipes.
Ellena
Hello my name ellena an I was watching a TV series of La Nina an this dish they made on there at a gather it looks delioys ,something like a fried rice .IAM going to try it.ty.
Anonymous
We made this for some friends yesterday! They loved it.....All the dishes were empty really fast. Thank you.
Clara
I made this rice dish for lunch last week and it was really good. I love the flavors. Thank you for the recipe and the hard work on this site. I love Colombian food.
D. Garcia
What is a good substitute for huascas?
Carolina Herrera
If you live in Canada, you can buy guascas at the chinese supermarkets, they are dried guascas. It's hard to find a substitute, because the flavor is unique.
Dave Walker
Hi Erika,
Found your site after google (ing) risotto with pork and chicken, so you can see I've already cheated and added chicken. As well instead of boneless pork ribs, I used short cut back ribs, I like meat next to the bone as it always has more flavour. So we'll see but thank you so much for the base and also for your very interesting blog. I'll let you know how it turns out.
Cheers
Dave, Vancouver, Canada
Danielle
I am trying to cook a dish from every country around the world, and this is what I did for Colombia. It turned out great! Thank you so much for the recipe.
hetzelkitchen.blogspot/
Jill
In the rice section or the recipe, I`m wondering if there is an error. I see 11/2 cups of rice, and potatoes cut into 11/2-in pieces. I'm not sure why the 11 is there twice. Can you explain? I'm excited to make this recipe on Wednesday for some Colombian friends who are missing their country very much.
Erica Dinho
Jill- 1 and 1/2 cups.
1 and 1/2 inches.
Jill
Thanks for the answer. I don't know why I couldn't figure that out myself.
Another question: Are the potatoes cooked or raw when you put them in with the rice?
Erica Dinho
Raw, but you can cook them for about 5 minutes if you prefer.
Sivia
I made the rice for my book club friends. Was a completed success.
Everybody love it. I am Colombian but I don't know cook that well. I had a little hard time with the measures but at the end came out really good Thank you
Nancy
My Colombian husband made this arroz atollado for dinner last night. It is very good. We served with avocado.
Melinda
Hi Erica,
I was wondering what kind of chorizo you used for this recipe? Was it cooked or uncooked?
Jonathan Urrea
Wou I never imagined that recipe looks like risotto and the entire preparation sounds very easy to cook. I will try it this weekend. Thanks for sharing with us.
Kind regards
Kent C
We've made this recipe several times and it's delicious every time.