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Arroz Marinero (Colombian Seafood Rice)

Arroz Marinero (Colombian-Style Seafood Rice)

Erica Dinho
5 from 6 votes


  • 1 tablespoon vegetable oil
  • 1 ½ cups uncooked long grain rice
  • 2 cups seafood stock
  • Salt to taste
  • 2 tablespoons oil
  • 1 cup finely chopped white onion
  • 5 garlic cloves peeled and crushed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon achiote powder
  • ½ cup of fresh cilantro finely chopped
  • 3 pounds of your favorite seafood: shrimp, fish, calamari, scallops, mussels, squid and /or clams
  • ½ cup frozen diced carrots
  • ½ cup frozen peas
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley


  • Heat the oil over medium heat in a saucepan, add the rice, stir until well coated and cook for about one minute stirring often. Add the seafood broth and salt, bring to a boil until the broth is evaporated, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender. Remove from the heat and set a side.
  • Heat the remaining oil over medium heat in a large sauce pan, add the onions, red bell pepper, green pepper and garlic, stir often and cook until the vegetables are tender, about 7 minutes.
  • Add the tomato paste, cumin, achiote powder, salt, pepper and half of the fresh cilantro. Cook for another 5 minutes, stirring often. Add the raw seafood, stir and cook for about 3 minutes.
  • Add the cooked rice, peas and carrots, mix well and cook until the seafood is cooked, about 5 minutes.
  • Add the remaining fresh cilantro, fresh parsley and serve.
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