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.
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.
Kelsey
Hello Erica! I just made this recipe, and I was wondering is the rice supposed to be sticky?
Erica Dinho
Yes.
Luz Adriana
I will cook this recipe un dia de estos, is my dream food, the colombian food.
Marcus Oriol
Awesome recipe, I will have to cook this sometime!
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.
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!!!