Arroz Atollado

The story

Arroz Atollado is a Colombian main with a clear sense of place. Arroz atollado is associated especially with Valle del Cauca. Its name refers to the rice being thick or bogged down, distinguishing it from fluffy separate-grain rice dishes. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 400 g long-grain rice
• 350 g pork shoulderdiced
• 350 g boneless chicken thighsdiced
• 300 g small potatoesquartered
• 350 g tomatoeschopped
• 140 g Spring onionssliced
• 12 g Garlic
• 1 tsp ground cumin
• 20 ml annatto oil
• 1500 ml chicken stockhot
• 40 g fresh corianderchopped

Method

1. Season pork and chicken with salt and

   Season pork and chicken with salt and cumin. Brown them separately in a wide heavy pot with annatto oil so each develops colour rather than steaming. Remove to a plate.

   Tip: Aim for a relaxed simmer and stir just enough to prevent sticking and release some starch. Avoid: Rinsing away too much surface starch or avoiding stirring entirely makes it too dry; cooking it like risotto with constant violent stirring can make it gluey.

2. Cook spring onions, tomatoes and garlic in

   Cook spring onions, tomatoes and garlic in the same pot for 8–10 minutes until thick and jammy. Return the meats and their juices.

   Look for: thick and jammy

3. Add rice and stir for 1 minute

   Add rice and stir for 1 minute so the grains are coated in the hogao and meat juices. Pour in about 1.2 litres hot stock and bring to a gentle simmer.

4. After 10 minutes add potatoes

   After 10 minutes add potatoes. Continue cooking uncovered, stirring more frequently than for ordinary rice and adding remaining hot stock gradually as the grains absorb liquid.

5. When the rice is tender but the

   When the rice is tender but the dish is still loose and creamy, fold in most of the coriander. It should spread slowly on the plate rather than stand in a dry mound.

6. Rest only 5 minutes before serving

   Rest only 5 minutes before serving; a long rest makes arroz atollado too stiff. Loosen with a splash of stock if necessary and finish with coriander.

   Look for: Rice grains are fully tender, meat and potatoes are soft, and a spoonful slowly settles rather than holding a rigid shape.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.