Hello, fellow fans of Colombian cuisine and recipes! Welcome to Paulina Cocina and another episode where we'll talk about a recipe that will surely stay in your memory for how delicious and simple it is to make: Colombian Atollado Rice .
This typical dish from the Cauca Valley in Colombia is a marvel full of flavor, tradition, and, of course, made with a lot of love! Let's explore its history, ingredients, and some tips and tricks so you can make your homemade arroz atollado perfectly.
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About the rice atollado
Arroz atollado is a traditional Colombian dish , especially popular in the Cauca Valley. Its texture is very distinctive, moist and creamy , similar to a risotto. Most versions combine a wide variety of meats and vegetables , making it very substantial and delicious. It's a perfect dish to share with the family, as it's hearty and filling. It's generally prepared in large quantities for parties and gatherings .
Parties and celebrations where rice atollado is enjoyed
This rice dish is a very popular dish at various festivities and family gatherings in the Cauca Valley. Some of the most common occasions where this delicious dish is served include popular festivals, patron saint festivals, and harvest festivals.
Likewise, for smaller gatherings, such as traditional family reunions and special events with many people. These include birthdays and anniversaries, baptisms, communions, and other religious celebrations.
- Although on occasions like Christmas and New Year's, the star dish is usually pig or piglet , rice atollado is also a popular choice on the Christmas table.
Finally, at community events such as food festivals, where the culinary richness of the Cauca Valley is celebrated, atollado rice is a star for its traditional flavor .
Colombia's culinary culture and atollado rice
Valle del Cauca is one of Colombia's 32 departments , located in the Pacific region. Its capital is Cali , known as the "Salsa Capital of the World." This department is famous for its cultural diversity, stunning landscapes, and rich and varied cuisine, among which the "arroz atollado" stands out.
Other notable recipes from this region include sancocho de carne or gallina , a thick soup with meat, plantain, yuca, and corn; aborrajado , a fried ripe plantain stuffed with cheese; and pandebono , a delicious cheese bread roll.
4 Tips and Tricks for Spectacular Atollado Rice
- Water control : The key to this rice is the amount of water. It shouldn't be too "dry" or too "wet." If you find the rice is too dry when serving, add a little more hot water.
- The flavor of the sofrito : The sautéing of the bell peppers, garlic, and onion is essential. Don't rush this step, and give it your full attention and, above all, love, as it is the foundation of the flavor of good rice.
- Variety of meats : Although the traditional recipe includes pork, beef, and chicken, you can experiment with other meats such as chorizo or bacon/pancetta to give it a different touch.
- Additional vegetables : If you're a vegetable lover, like me, add peas, carrots, or green beans. This will add extra color and delicious flavor.
Chicken and chorizo rice: a delicious variation
If we're talking about this wonderful dish, we can't forget to mention the chicken version . Ideal for those who want a slightly different version, arroz atollado with chicken and chorizo is a wonderful option. Simply substitute the pork and beef with chorizo and follow the same steps as the basic recipe. The chorizo will give it a smoky, spicy flavor that you'll love.
Key facts about atollado rice:
- What does arroz atollado contain? It contains rice, various meats (traditionally pork, beef, and chicken), peppers, onion, garlic, and some seasonings, including saffron, ground chili, cumin, and pepper.
- What's the difference between arroz atollado and arroz con pollo? The main difference is the consistency. Arroz atollado is creamier and moister, similar to a risotto, as mentioned above, while arroz con pollo is usually drier and looser.
- How to make Valle del Cauca rice? Valle del Cauca rice follows the basic recipe, but with special attention to the amount of water and cooking time to achieve the creamy texture characteristic of the Cauca Valley.
Preparing Colombian arroz atollado is a culinary experience worth the effort. It's a dish that nourishes not only the body but also the soul, full of flavor and tradition . So the next time you want to impress your family or friends, go ahead and cook this delicious arroz atollado!
Below is the most classic recipe for this dish. Note that if there are more than 4 people, you should simply double the portion or make another recipe, such as a traditional bandeja paisa, which is a great starter.
I hope you enjoy preparing and savoring this dish. See you next time, friends!
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Rice atollado recipe
Yields: 4 portions
Preparation time: 50 minutes
Ingredients
- 300 grams of long grain white rice
- 2 tablespoons canola oil
- 125 grams of diced pork
- 125 grams of beef cut into medium cubes
- 125 grams of boneless, skinless chicken breast, cut into medium cubes
- 60 grams of chorizo cut into slices
- 2 finely chopped green onions
- ½ red bell pepper, deseeded, finely chopped
- 2 very red tomatoes, skinless and seedless, chopped
- 2 ½ cups vegetable broth
- 2 potatoes with skin
- Seasonings: saffron, ground sweet chili, cumin, salt and pepper
- Optional: peas, green beans, or herbs for serving
How to make rice atollado
- In a pot, heat the oil and add the pork. Brown for about 5 minutes over high heat on both sides. Using a wooden spoon, remove the pork and repeat the process with the beef, browning for 5-7 minutes, and then with the chicken for 5-7 minutes. Finish by sealing the chorizo for another 5 minutes. Remove and set aside the meats.
- In the same pot, cook the green onion, bell pepper, and tomato for about 5 minutes. Add the broth and the browned meats. Cook over medium heat until the broth comes to a boil.
- Add the rice and mix all ingredients well. Cook until the liquid from the rice is dry, about 15 minutes. Cover the pot and reduce the heat to low.
- Add the diced potatoes to the rice, stirring gently. Cook for another 15 minutes or until the potatoes are tender.
- Season with saffron, ground sweet chili, cumin, salt, and pepper to taste. Serve and top with peas and/or green beans, if desired, and finish with chopped herbs.
