Arroz Atollado – Creamy Rice with Pork and Sausage

Arroz Atollado – Creamy Rice with Pork and Sausage

Rich and comforting, arroz atollado is a traditional Colombian one-pot rice dish that’s slightly creamy, loaded with pork, sausage, and vegetables. Originating from the Valle del Cauca region, it’s similar to a risotto but heartier and less fussy—perfect for family dinners or festive gatherings.

Ingredients (serves 6)

Meats

• 1 lb (450 g) pork shoulder or pork ribs, cut into bite-size pieces

• 8 oz (225 g) smoked or Colombian chorizo, sliced

Rice & Vegetables

• 2 cups (400 g) long-grain white rice, rinsed

• 1 cup (150 g) diced bell pepper (red or green)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 cup (150 g) diced tomato

• 1 cup (150 g) green peas (fresh or frozen)

• 2 Tbsp vegetable oil or lard

Broth & Seasoning

• 4 cups (950 ml) chicken or pork broth, plus more as needed

• 1 tsp ground cumin

• 1 tsp paprika

• Salt and black pepper to taste

• Fresh cilantro, chopped, for garnish

Instructions

1. Brown the Meats
   Heat oil in a large, heavy pot over medium heat. Add pork pieces and chorizo; cook until lightly browned on all sides. Remove and set aside.

2. Sauté Vegetables
   In the same pot, add onion, garlic, and bell pepper. Sauté for 3–4 minutes until fragrant. Stir in diced tomato and cook another 2 minutes.

3. Add Rice and Spices
   Stir in the rice, cumin, and paprika. Cook for 1 minute so the grains are coated with oil and seasoning.

4. Simmer
   Return the pork and chorizo to the pot. Pour in broth, bring to a gentle boil, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally and adding a splash more broth if needed for a creamy consistency.

5. Finish
   Stir in peas during the last 5 minutes of cooking. Taste and adjust salt and pepper.

6. Serve
   Sprinkle with fresh cilantro and serve hot.

Serving Tips

• Serve with fried plantains or a simple avocado salad.

• Offer lime wedges and a side of hogao sauce for extra flavor.

• Great as a main dish or as part of a Colombian holiday spread.

Pro Tips

• Keep it Creamy: Add a little extra broth toward the end to achieve the classic slightly soupy texture.

• Make Ahead: The flavors deepen if the dish rests for 15–20 minutes before serving.

• Add Heat: Stir in a chopped jalapeño or a splash of hot sauce if you like spice.

Storage

Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain creaminess.

Frequently Asked Questions

Can I use different meats?
Yes. Chicken thighs or smoked ham are common substitutes or additions.

Can I make it vegetarian?
Use vegetable broth and add extra vegetables like carrots or mushrooms in place of meat.

Is it like risotto?
It’s creamier than regular rice but not stirred constantly like risotto—making it easier and heartier.