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Arroz Atollado de Cangrejo (Crab and Coconut Creamy Rice) |mycolombianrecipes.com

Arroz Atollado de Cangrejo (Crab and Coconut Creamy Rice)

Erica Dinho
5 from 3 votes
Servings 4


  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 white onion finely chopped
  • 2 scallions finely chopped
  • 1 red bell pepper finely chopped
  • 4 cloves garlic minced
  • 2 tomatoes peeled, seeded, and chopped
  • 1 cup long grain white rice
  • ½ cup organic vegetable broth
  • ½ teaspoon ground achiote
  • 2 cups coconut milk
  • ½ teaspoon ground cumin
  • ½ pound fresh-cooked crabmeat
  • Salt and pepper to taste
  • Fresh cilantro chopped


  • Heat the oil and butter in a medium pot over medium heat.
  • Add the onion, scallion, pepper, garlic, and tomatoes. Cook until everything is soft, about 5 minutes.
  • Add the rice, salt, and pepper and stir until well coated.
  • Add the vegetable broth, achiote, coconut milk, and ground cumin. Bring to a boil for about 5 minutes, then reduce the heat to low. Cover and cook for about 25 to 30 minutes or until the rice is just tender.
  • Remove from the heat, add the crab meat and stir well. Taste and adjust the seasoning. Let it sit for about 10 minutes, add fresh cilantro and serve.
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