Antioqueño Rice (Arroz Antioqueño)
Ingredients
- 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
Instructions
- 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.
- Remove the chorizo and bacon from the pot using a slotted spoon and place them on a plate to cool.
- 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.
- 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.
- Meanwhile in a small skillet, heat the butter and add the plantains. Cook for about 6 minutes, stirring occasionally. Set aside.
- 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.
Nutrition
Calories: 622kcalCarbohydrates: 60gProtein: 10gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 61mgSodium: 748mgPotassium: 468mgFiber: 3gSugar: 9gVitamin A: 1394IUVitamin C: 36mgCalcium: 39mgIron: 2mg
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This 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.
Ben
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 😀
Sophie
MMMMMMM,...this tast dish looks so marvellous!
I adore all of its flavours!!
girlichef
This is an absolutely delicious dish!! I agree...nothing takes you home like food! Or brings you closer to somewhere new, either 😀
BAKING is my ZeN
All these ingredients together produce a comfort food like no other. Yum!
Taste Traveller
It's true - food is great when you're even the slightest bit homesick. And I love that you can share this part of home with new friends wherever you are.
Danielle
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.
Velva
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.
Erica
Thank you all very much for the comments and for visiting my blog 🙂
rebecca subbiah
this looks really good a complete meal, and so filling I need to try more of your recipes, love em
Natasha - 5 Star Foodie
I am loving the combination of the ingredients in this rice dish - beans, chorizo, corn, avocado and plantains - delicious!
Felisha
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
Oysterculture
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?
Erica
Hi LouAnn,
Sure, Let me know!
Felisha
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! 🙂
Erica
Hi Felisha,
That variation sounds great! Thank you for sharing.
Maria
I love my Colombian food! All this recepies are so good. I will try to make some.God bless Colombia, lo mejor.
Gina
YUM! That rice looks soooo good!
Erica
Thank you, I appreciate all your comments!!!!
David Reed
Me encanta mucho. Cooked this for my whitebread family in Vermont; it was a great hit. 5 STARS.
Erica
Hi David,
Thank you for your feedback!!!
Pilar
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.
Erica
Hi Pilar,
Thank you so much for your comment!That is a great idea.
Marcus Oriol
Awesome recipe, I will have to cook this sometime!
Luz Adriana
I will cook this recipe un dia de estos, is my dream food, the colombian food.
Kelsey
Hello Erica! I just made this recipe, and I was wondering is the rice supposed to be sticky?
Erica Dinho
Yes.
Jasmine
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.