ColombianLunch

Recipe Story

origins & traditions

Arroz Atollado de Cerdo is a beloved Colombian comfort food originating from the Valle del Cauca region. This traditional one-pot meal combines succulent pork, tender potatoes, aromatic vegetables, and rice cooked together until the grains break down and create a deliciously thick, almost risotto-like consistency. The dish gets its name from the word "atollado," meaning stuck or bogged down, referring to the creamy texture of the rice. Unlike typical rice dishes where grains remain separate, arroz atollado is intentionally overcooked to achieve its signature soupy consistency. Flavored with cumin, garlic, and cilantro, this dish showcases the resourceful cooking style of Colombian home cooks who created a complete meal in one pot. Perfect for family gatherings or casual lunches, it delivers maximum flavor with minimal cleanup while offering a satisfying combination of protein, vegetables, and carbohydrates in every spoonful.

Instructions

step by step

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Cut the pork chops into 1-inch cubes, removing any excess fat. Season with salt, black pepper, and half of the cumin. Set aside for 10 minutes.
Peel and dice the potatoes into 1-inch cubes. Dice the onions, bell peppers, and tomatoes. Mince the garlic cloves. Chop the cilantro finely.
Heat 2 tablespoons of vegetable oil in a large stockpot over medium-high heat. Add the seasoned pork cubes and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the remaining tablespoon of oil. Sauté the onions until translucent, about 3 minutes. Add the garlic, bell peppers, and tomatoes. Cook for 5 minutes until softened.
Add the tomato paste and stir well to combine. Cook for 2 minutes to deepen the flavors.
Return the browned pork to the pot. Add the diced potatoes, remaining cumin, paprika, and bay leaves. Stir to coat everything in the seasoned mixture.
Pour in 6 cups of water or until the ingredients are well covered. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the pork is tender.
Add the rice to the pot and stir well. The liquid should cover the rice by about 2 inches. If needed, add more water.
Cook uncovered over medium heat, stirring occasionally to prevent sticking, for about 25-30 minutes. The rice should break down and create a creamy, soupy consistency.
Add the frozen peas in the last 5 minutes of cooking. Adjust salt and pepper to taste.
Remove from heat and stir in the fresh cilantro. Let rest for 5 minutes before serving.
Serve hot in bowls, garnished with additional cilantro if desired. Traditionally accompanied by sliced avocado and fried plantains on the side.

Arroz Atollado de Cerdo

4.5 (32)

A hearty Colombian one-pot rice dish with tender pork, potatoes, and vegetables cooked in a creamy, flavorful broth until the rice reaches a rich, soupy consistency that defines this Valle del Cauca classic.

medium

1h 10m

6 servings

Ingredients

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Protein

800 grams Pork Chops, cut into 1-inch cubes

Grains

2 cups Rice White, unrinsed

Vegetables

3 pieces Potatoes, peeled and diced
2 pieces Bell Peppers, diced
2 pieces Tomatoes, diced
1 cups Peas, frozen

Aromatics

1 pieces Onions, diced
4 cloves Garlic, minced
2 pieces Bay Leaves

Base

2 tablespoons Tomato Paste

Herbs

4 tablespoons Cilantro, chopped

Spices

2 teaspoons Cumin, ground
1 teaspoons Paprika

Cooking Fat

3 tablespoons Vegetable Oil

Seasonings

2 teaspoons Salt, to taste
1 teaspoons Black Pepper, to taste

Chef Tips

expert advice

•For the most authentic texture, do not rinse the rice before adding it to the pot - the starch helps create the characteristic creamy consistency.

•Stir frequently during the final cooking stage to ensure even cooking and prevent the rice from sticking to the bottom.

•The dish should have a soupy, porridge-like consistency when finished - if it becomes too thick, add more hot water.

•Some regions add a splash of beer or white wine with the broth for extra depth of flavor.

•The dish tastes even better the next day as the flavors meld together.

•Leftovers will thicken considerably when refrigerated - simply add water or broth when reheating to restore the desired consistency.

Variations & Substitutions

make it your own

•For a richer version, substitute some of the water with chicken stock.

•You can prepare this dish with chicken thighs instead of pork for variation.

Serving & Pairings

what goes well

•If you prefer a spicier version, add diced jalapeños with the bell peppers or serve with hot sauce on the side.

Storage & Reheating

keeping it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid and thicken as it sits. Can be frozen in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over medium-low heat, adding 1/4 to 1/2 cup of water or broth to restore the creamy consistency. Stir frequently until heated through, about 8-10 minutes. Can also reheat in the microwave in 2-minute intervals, adding liquid and stirring between intervals until hot.