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Arroz Apastelado Costeño (Sticky Rice from the Coast)

Arroz Apastelado Costeño (Sticky Rice from the Coast)

Erica Dinho
5 from 10 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 pound pork ribs cut into small pieces
  • 1 pound pork meat cut into small pieces
  • ½ cup of aliños sauce see recipe here
  • 1 tablespoon vegetable or canola oil
  • 1 small red onion finely chopped
  • ½ cup white onion finely chopped
  • 1 to mato peeled and chopped
  • 5 garlic cloves minced
  • ½ teaspoon ground achiote
  • 2 cups of white rice
  • 4 ½ cups of water
  • 1 tablespoon tomato paste
  • ½ tablespoon white vinegar
  • ½ cup of green beans cut into pieces
  • ½ cup of diced carrots
  • ½ cup of peas
  • ¼ cup of green olives
  • 1 tablespoon of capers
  • ¼ teaspoon ground cumin
  • Salt and black pepper to taste


  • Place the pork with the aliños sauce, black pepper and salt in a bowl. Marinade for two to three hours or overnight.
  • 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.
  • Add the pork and sauté over high heat for about 6 minutes. Add the rice, water, tomato paste, vinegar and salt to taste.
  • 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.
  • The rice should be moist. Serve with fried green plantains or yuca fries, and a salad with avocado.
Keyword rice recipes, Traditional Colombian
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