• Home
  • Recipe Index
    • Main Dishes
      • Beef
      • Chicken and Turkey
      • Pork
      • Seafood
      • Meatless
      • Pizza, Sandwiches and Hot Dogs
      • Pasta and Rice
      • Arepas and Tamales
      • Quesadillas and Tacos
      • Soups
      • Stews
    • Side Dishes
    • Appetizers and Snacks
    • Salads
    • Desserts
    • Breakfast and Brunch
    • Drinks
    • Breads and Cakes
    • Sauces, Condiments and Dips
    • Menus and Lists
  • About
    • More Facts About Me
  • Press
  • Pantry
  • Contact
    • Work with Me
  • Español
  • Links

My Colombian Recipes

Search

You are here: Home / Main Dishes / Arroz Apastelado Costeño (Sticky Rice from the Coast)

Arroz Apastelado Costeño (Sticky Rice from the Coast)

August 29, 2018 by Erica Dinho 9 Comments

Results:

This post is also available in Spanish

Arroz Apastelado Costeño (Sticky Rice from the Coast)

Rice is a staple in Colombian cuisine and such a versatile ingredient. You can make desserts, side dishes, main dishes and even drinks using rice. I love rice and must have it in my pantry at all times, so if I run out, that means it’s time to go shopping!

As much as I could eat plain white rice every day, I love all the rice recipes we have in Colombia. Every region of the country has its own signature rice dishes and they are all comforting, full of flavor and delicious.

Arroz Apastelado Costeño (Sticky Rice from the Coast)

Arroz Apastelado is a specialty of the Caribbean Region of Colombia. It is a wonderful rice dish cooked with pork or chicken, vegetables, capers, olives, herbs and spices. This popular dish is usually served with fried green plantain (patacones) or cassava fries (yuca frita), avocado and a fresh salad on the side.

Every cook on the Caribbean coast has a different recipe for Arroz Apastelado. Some cooks add chicken and pork to their rice, while others use either chicken or pork. I had this dish in a restaurant in the beautiful city of Cartagena, where it was made with only pork, just like the recipe I am sharing with you today.

Buen provecho!

Arroz Apastelado Costeño (Sticky Rice from the Coast)

Print

Ingredients

(4 to 6 servings)

  • 1 pound pork ribs, cut into small pieces
  • 1 pound pork meat, cut into small pieces
  • 1/2 cup of aliños sauce (see recipe here)
  • 1 tablespoon vegetable or canola oil
  • 1 small red onion, finely chopped
  • 1/2 cup white onion finely chopped
  • 1 tomato, peeled and chopped
  • 5 garlic cloves, minced
  • 1/2 teaspoon ground achiote
  • 2 cups of white rice
  • 4 1/2 cups of water
  • 1 tablespoon tomato paste
  • 1/2 tablespoon white vinegar
  • 1/2 cup of green beans, cut into pieces
  • 1/2 cup of diced carrots
  • 1/2 cup of peas
  • 1/4 cup of green olives
  • 1 tablespoon of capers
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

Arroz Apastelado Costeño (Sticky Rice from the Coast)

Directions

  1. Palce the pork with the aliños sauce, black pepper and salt in a bowl. Marinade for two to three hours or overnight.
  2. Place the oil in a medium pot and add the red onions, white onion, tomato, garlic and ground achiote. Cook over medium heat for about 7 minutes or until the vegetables are soft.
  3. Add the pork and sauté over high heat for about 6 minutes. Add the rice, water, tomato paste, vinegar and salt to taste.
  4. Bring to a boil and once the rice is boiling add the green beans carrots, peas, olives, capers and ground cumin. Stir well and then reduce the heat to low. Cover and simmer for about 20 to 25 minutes or until the rice is cooked.
  5. The rice should be moist. Serve with fried green plantains or yuca fries, and a salad with avocado.
  6. Arroz Apastelado Costeño (Sticky Rice from the Coast)

Related Posts

  • Sancocho Antioqueño o Paisa (Paisa Region Soup) |mycolombianrecipes.com Sancocho Antioqueño o Paisa (Paisa Region Soup)
  • Chuleta Valluna (Colombian-Style Breaded Pork) |mycolombianrecipes.com Colombian Breaded Pork Cutlets (Chuleta Valluna o Lomo de Cerdo Apanado)
  • Arroz Caldoso de Camarones (Shrimp Soupy Rice) Arroz Caldoso de Camarones (Shrimp Soupy Rice)
  • Coffee Crusted Pork Chops |mycolombianrecipes.com Coffee Crusted Pork Chops

Filed Under: Main Dishes, Pasta and Rice Tagged With: Atlantic Coast, Traditional Colombian

« Chicken Ropa Vieja
Hot Dog with Chimichurri Sauce »

Comments

  1. Angie@Angie's Recipes says

    September 17, 2014 at 10:54 PM

    I love rice..this looks really super with banana fritter and avocado salad.

    Reply
  2. Juliana says

    September 17, 2014 at 11:45 PM

    I too love rice…and this rice dish looks delicious Erica…like the flavors in it…al the meat and veggies…beautiful!
    Hope you are enjoying your week 😀

    Reply
  3. Karina says

    September 18, 2014 at 11:29 PM

    Gracias Erica, todo el blog está fenomenal!
    Tienes la receta del arroz de coco de la costa? Podrías compartirla?
    Gracias y saludos

    Reply
    • Erica Dinho says

      September 19, 2014 at 9:02 AM

      Arroz Con Coco Titote: https://www.mycolombianrecipes.com/rice-with-coconut-and-raisins-arroz-con-coco-y-pasas

      Arroz con Coco Blanco: https://www.mycolombianrecipes.com/coconut-rice-arroz-con-coco

      Reply
      • Karina says

        September 19, 2014 at 10:17 PM

        Gracias!

        Reply
  4. grace says

    September 19, 2014 at 10:45 AM

    i love the little veggie jewels popping out of your rice pile–this is a wonderful side!

    Reply
  5. Karina Bravo says

    October 9, 2014 at 10:50 AM

    Looks delicious! I need to try it! This is like the rice my mom makes for pasteles.

    thanks for sharing!

    Reply
  6. Ruby Hume says

    November 11, 2017 at 2:50 PM

    Hola Erica,
    Hay un ingrediente que falta y el cual le da ese sabor especial a este arroz y se llama Pimienta Negra que creo en ingles traduce a Whole Allspice. No estoy segura. Sin ese ingrediente que le da ese sabor único, la receta del arroz apastelado costeño sabe igual a un arroz con pollo. Soy de Cartagena. Gracias por todas tus deliciosas recetas.

    Reply
    • Alan Bowman says

      August 30, 2018 at 5:33 AM

      Pimienta negra is black pepper and hot. Allspice is pimenta (n.b. no ‘i’) the dried unripe berries of the myrtle and is sweet.~
      Pimienta negra es pimienta negra y caliente. Allspice es pimenta (n.b. no ‘i’) las bayas secas inmaduras del mirto y es dulce.

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Let’s Connect

Recent Posts

  • Blog Anniversary Giveaway
  • Dulce de Leche and Coconut Roll (Pionono de Arequipe Y Coco)
  • Crema de Avena (Creamy Oatmeal Soup)
  • Frijoles Rojos Colombianos (Colombian-Style Red Beans)
  • Crema de Alcachofas (Artichokes Creamy Soup)
  • Estofado de Pollo con Tocineta (Chicken Stew with Bacon)
  • Sancocho Antioqueño o Paisa (Paisa Region Soup)

Recipes

  • Recipe Index
  • Main Dishes
    • Arepas and Tamales
    • Beef
    • Chicken and Turkey
    • Meatless
    • Pasta and Rice
    • Pizza, Sandwiches and Hot Dogs
    • Pork
    • Quesadillas and Tacos
    • Seafood
    • Soups
    • Stews
  • Side Dishes
  • Appetizers and Snacks
  • Salads
  • Desserts
  • Breakfast and Brunch
  • Drinks
  • Breads and Cakes
  • Sauces, Condiments and Dips

Archives

rcn la radio

blogher badge

ny times logo

Press

parade featured contributor

the latin kitchen

huffington post logo

foxnews

Que Rica Vida Contributor Badge

colombia reports logo

Copyright © 2009 - 2019 My Colombian Recipes ®. All rights reserved. Privacy and Terms.

Staten Island Web Design