Colombian
⭐ Highly Rated
25 minmedium
ColombianLunch
Recipe Story
origins & traditionsArroz 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 step0/12 done
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
0 of 16 checked
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.
•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.
•The dish tastes even better the next day as the flavors meld together.
•If you prefer a spicier version, add diced jalapeños with the bell peppers or serve with hot sauce on the side.
•Leftovers will thicken considerably when refrigerated - simply add water or broth when reheating to restore the desired consistency.
