Arroz Clavado (Rice with Smoked Sausage and White Cheese)

Arroz clavado Colombiano

Each region of Colombia has it own style of food and character dishes. For example, in the department of El Choco, Arroz Clavado is a very popular dish. I thought I would share my recipe for this dish with you.

Buen provecho!



(4-6 servings)

  • 2 cups rice
  • 2 cups diced smoked sausage or longaniza
  • 2 tablespoons oil
  • 1 cup hogao
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon achiote
  • 4 cups water
  • salt
  • 1 cup white cheese or mozarella, diced
  • Fresh cilantro

Queso Blanco


  1. In a large pan over medium heat, add the oil and the sausage. Sauté for 5 minutes or until the sausage is brown. Add the hogao and rice and stir to coat.
  2. Add the water, stir and bring to a boil. Add cumin, salt and color. Reduce the heat, cover and cook for about 20 to 25 minutes or until the rice is done.
  3. Turn the heat off and fluff the rice with fork. Add the diced cheese and fresh cilantro and stir. Cover and let sit for 5 minutes.
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  1. Sandra G says

    My Favorite food in the whole wide world Rice! thank you for adding another way to enjoy it Yummy!

  2. says

    i usually don’t go for rice-heavy dishes, but there’s no way i could pass this up. sausage and that creamy cheese are irresistible!

  3. says

    Oh I make similar dishes, but not exactly the same – does this mean I have a touch of Columbian in me? =) Another dish to save and try as I am sure its delicious.

  4. says

    This is a dish for me. Very pretty. I love using achiote with rice. I would have to agree with MaryMoh and add some fresh garden peas.

  5. says

    Is this the cheese I saw at Shop n Stop, hmmm I think I have been wanting to try it, because it said you could simply fry it in pieces? I have to go there and get some ingredients and make this! Yum

  6. says

    This rice looks so good, I love all the flavors involved. Need to get some ingredients. I like queso blanco a lot. It’s delicious.

  7. Christina says

    Can I substitute sazon for the achiote? Is it just a color thing or is there a major taste difference?

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