Antioqueño Rice (Arroz Antioqueño)

Arroz AntioquenoThis is a delicious rice dish from my hometown of Antioquia that includes all of the traditional ingredients from that region of the country… beans, chorizo, corn, avocado and plantains.

If you don’t live in the country where you were born and raised, one of the things that can really bring you back home are the smells of your favorite foods and this is one of those recipes that I cook and just have to think about Colombia.

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Ingredients

(4-6 servings)

  • 1 cup white rice
  • 2 ½ chicken stock
  • ¼ cup chopped white onions
  • 1 scallion, chopped
  • 1 medium tomato, chopped
  • ¼ cup chopped red bell pepper
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • 2 chorizos, sliced
  • ¼ pound bacon, cut into small pieces
  • ½ cup frozen corn
  • 1 (15.5 oz) can pinto beans, drained and washed
  • 1 sweet plantain, peeled and diced
  • 1 tablespoon butter
  • ¼ cup fresh cilantro, chopped
  • Avocados for serving
  • Salt and pepper

Directions

  1. In a medium pot over medium heat, add the olive oil, chorizo and bacon. Cook for about 5 -7 minutes or until the bacon and chorizo are well browned.
  2. Remove the chorizo and bacon from the pot using a slotted spoon and place them on a plate to cool.
  3. Add the onions, tomato, scallion, red pepper and garlic to the pot where you cooked the meats. Cook for about 10 minutes or until the onions are translucent.
  4. Add the rice and stir for 2 minutes, then add the chicken stock and bring to a boil. Reduce the heat to low, add the salt and pepper. Cover and cook for 10 minutes.
  5. Meanwhile in a small skillet, heat the butter and add the plantains. Cook for about 6 minutes, stirring occasionally. Set aside.
  6. Add the corn, beans, chorizo and bacon to the rice. Stir, cover and cook for 10 minutes more. Add the cilantro and plantain then mix well and serve with avocado on top.
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Comments

  1. says

    I agree that food and its smell is the best way to remember your home country. That rice would really bring back memories, and is making me want to visit Colombia even more :D

  2. says

    looks really good and i’m bummed that I can’t find that kind of chorizo (i looked for it not that long ago). All I kind find around here is the mexican chorizo, which is soft and mushy and doesn’t slice…it crumbles.

  3. says

    You are absolutely right! The familiar smells of your hometown food never leave you. In new places, you discover new comforting smells too.
    As always, your dish looks fabulous. I love chorizo and will use it whenever possible.

  4. Felisha says

    I have not seen this colombian recipe yet! Will have to try. :) I wish they made low fat chorizo here hahaha!! I guess that would defeat the purpose huh? lol

  5. says

    What is not to love about this dish, it has everything. Ah, when I get back, I sense a lot of Columbian cooking coming on, may have to do a blog or two on it. Could you help?

  6. Felisha says

    Ok so I totally cheated on this one :) I did make it–only I used turkey bacon, and turkey smoked sausage. I have to b/c my husband has high blood pressure and cholesterol and we are altering the way we cook! For the chicken stock I used the Goya packets, chicken and tomato bouillon, and instead of salt and pepper I sprinkled a little Goya with pepper in with the tomato mixture. I didn’t have any ripe plantains on hand, so next time I’ll have to use them–I’m sure it completes the dish! I also didn’t put any bell peppers in it, just because I don’t care too much for them. It turned out wonderful! :)

  7. Pilar says

    Hi Erica! I live in Barranquilla, Colombia and enjoy your website very much. Another Colombian addition could be sauteeing the chorizo and bacon in some annato oil (aceite achiotado) or add some “Color” (ground annato seeds). The vegetables should be sauteed in the colored oil as well. Just an idea…
    Otra sugerencia colombiana seria sofreir las carnes y verduras en aceite achiotado o con Color para darle ese amarillito de fondo tipico de nuestros arroces compuestos. Saludos.

  8. Jasmine says

    Ever since last year I have been making this recipe. I have a Colombian husband and he has Colombian friends and they are all impressed that a “gringa” makes this rice. I really appreciate your blog and this recipe is a total hit. I have been asked to make it for Thanksgiving 2014. Thanks again for helping make our holidays special.

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