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Pasteles de Arroz (Rice Tamales) |mycolombianrecipes.com

Pasteles de Arroz (Rice Tamales)

Erica Dinho
5 from 15 votes
Servings 12 pasteles de arroz costeños


  • 2 pounds of pork ribs cut into small pieces
  • 12 pieces of chicken
  • 1 pound pork belly cut into small pieces
  • 4 medium potatoes peeled and sliced
  • 1 cup of carrots diced
  • 1 cup peas
  • ¼ cup of capers


  • 2 large onions chopped
  • 4 garlic cloves
  • 1 large red bell pepper chopped
  • 1 large green bell pepper chopped
  • 1 teaspoon hot pepper chopped
  • 4 scallions chopped
  • 4 tablespoons ground cumin
  • 3 tablespoons sazon with azafran or color
  • Salt
  • 2 cups water


  • 3 cups of uncooked white rice
  • ½ cup of white vinegar
  • 2 tablespoons achiote oil
  • Salt
  • ½ cup of marinade


  • 2 pounds of banana leaves cut into pieces about 15 inches long
  • String
  • Water and Salt to cook the tamales


  • Place all the marinade ingredients in the blender and blend until smooth. Reserve ½ cup of the marinade to prepare the rice.
  • In a large bowl place all the meat, add 1 ½ cups of the marinade. Mix well, cover and refrigerate overnight or for 3 hours.
  • Place the rice in a container and add the vinegar, achiote oil, marinade and salt. Mix well with a wooden spoon or your hands. Let it rest for about 30 minutes.Wash the leaves well with hot water and set aside.
  • To assemble the pasteles: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
  • Spread about ¼ of rice mixture in the center of the banana leaves, at the point where they connect and form a cross. Place, 1 piece pork belly, 1 piece of chicken and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 tablespoon of carrots, 1 teaspoon capers and 2 slices of potatoes on top of the meat, then add about ¼ cup of rice on top.
  • Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the pasteles are wrapped and tied.
  • Bring a large pot with salted water to a boil. Add the pasteles and then reduce the heat to low. Cover and cook for 1 hour and 45 minutes. Remove the pasteles from the pot and let them
  • Let sit for about 5 minutes before serving. Cut the stirring and serve in the leaves.
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