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Arroz Tapado

Arroz Tapado (Rice with Chicken and Pork)

Erica Dinho
5 from 17 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • ½ pound pork belly diced
  • 1 pound pork ribs cut into pieces
  • 6 chicken legs or thighs
  • 1 ½ cups rice
  • 6 cups chicken stock
  • ¾ cups peas
  • 2 large carrots peeled and grated
  • ½ teaspoon ground cumin
  • Salt and pepper
  • ¼ cup milk
  • cup mozzarella cheese shredded
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 scallions finely chopped
  • 2 to matoes finely chopped
  • cup chopped onion
  • 1 garlic clove minced
  • cup fresh cilantro chopped
  • Salt and pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon achiote or color


  • To make the hogao: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened.
  • Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. Set aside.
  • To make the rice: In a large pan over medium heat, add the pork belly. Sautué for 5 minutes or until the pork belly is brown. Add the pork ribs. Cook for 5 minutes more. Stirring often.
  • Add the chicken pieces and sautué for 4 minutes on each side or until brown. Add the rice and stir to coat.
  • Add the chicken stock, stir and cook for about 15 minutes. Add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes.
  • Reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. Remove from the heat and let it sit for 5 minutes.
  • Add the fresh cilantro and Serve warm.
Keyword rice recipes, Traditional Colombian
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