11 Creamy Arroz Atollado Recipes That Feel Comforting and Hearty

There’s something magical about creamy Arroz Atollado that just warms the soul. It blends comforting flavors and hearty ingredients, making it perfect for gatherings or a cozy night at home. Whether you love the classic chicken version or want to try something a bit more adventurous, these recipes cater to every taste. Trust me, you won’t want to miss out on these delightful variations. Let’s explore these mouthwatering dishes together!

Classic Chicken Arroz Atollado

Classic Chicken Arroz Atollado is a comforting one-pot dish that hails from the coastal regions of Colombia. This hearty meal combines tender chicken, aromatic spices, and creamy rice, creating a delightful texture and a symphony of flavors. The dish is known for its rich, savory sauce, which beautifully coats the rice, making it a favorite at family gatherings and celebrations.

Cooking Arroz Atollado isn’t only about the ingredients but also about the method. The key is to allow the rice to absorb all the flavors from the chicken and spices, resulting in a dish that’s both fragrant and satisfying. Serve it with a side of avocado or a fresh salad to balance the richness, and enjoy this classic Colombian comfort food at its finest.

Ingredients (Serves 4-6)

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 bell pepper, chopped (any color)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, cumin, paprika, and turmeric. Allow them to marinate for about 15-20 minutes. This will enhance the flavor of the chicken and infuse the spices throughout the dish.
2. Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken thighs, skin side down, and sear them for about 5-7 minutes on each side until they’re golden brown. This step locks in the juices and creates a deeper flavor.
3. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, garlic, bell pepper, and diced tomato. Sauté for about 5 minutes until the vegetables are soft and fragrant, scraping up any browned bits from the bottom of the pot.
4. Add the Rice: Stir in the rice and cook for an additional 2-3 minutes, allowing it to toast slightly in the pot and absorb the flavors from the sautéed vegetables.
5. Combine and Cook: Return the browned chicken to the pot, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
6. Add Peas: In the last 5 minutes of cooking, stir in the frozen peas. This will add color and sweetness to the dish without overcooking them.
7. Serve and Garnish: Once the rice is tender and the chicken is cooked through, remove the pot from the heat. Let it sit covered for an additional 5 minutes. Fluff the arroz atollado with a fork, garnish with fresh cilantro, and serve with lime wedges on the side.

Extra Tips

For an added depth of flavor, consider using homemade chicken broth instead of store-bought. Additionally, if you prefer a spicier kick, you can include diced jalapeños or a pinch of cayenne pepper during the sautéing process.

Finally, letting the dish sit for a few minutes after cooking allows the flavors to meld together even more, making each bite incredibly delicious. Enjoy your Classic Chicken Arroz Atollado!

Shrimp and Chorizo Arroz Atollado

Arroz Atollado is a traditional dish hailing from the coastal regions of Colombia, characterized by its rich flavors and hearty ingredients. This delightful one-pot meal combines the succulent taste of shrimp with the savory spiciness of chorizo, resulting in a comforting and satisfying dish. The rice is cooked in a flavorful broth infused with aromatic spices, which allows it to absorb all the delicious flavors that come from the seafood and sausage.

Perfect for gatherings or family dinners, Shrimp and Chorizo Arroz Atollado is sure to impress both friends and family.

Cooking Arroz Atollado isn’t just about following a recipe; it’s about embracing the vibrant culinary traditions of Colombia. The beauty of this dish lies in its adaptability; you can tweak the ingredients based on your preferences or what you have on hand. Whether you prefer a bit more spice or additional vegetables, feel free to make it your own.

Let’s explore the ingredients and cooking instructions to create this mouthwatering dish!

Ingredients (Serves 4-6):

• 1 pound of shrimp, peeled and deveined
• 8 ounces of chorizo sausage, sliced
• 2 cups of rice (preferably short-grain)
• 4 cups of seafood or chicken broth
• 1 medium onion, finely chopped
• 1 bell pepper (red or green), chopped
• 3 cloves of garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of dried oregano
• 2 tablespoons of olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Sauté the Chorizo: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and crispy, about 5-7 minutes. The chorizo will render its fat, which will provide an excellent base for flavor.
2. Add the Aromatics: Once the chorizo is browned, add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are soft and fragrant, about 3-4 minutes. Stir frequently to prevent burning.
3. Incorporate the Tomatoes and Spices: Add the diced tomatoes, paprika, cumin, and oregano to the pot. Cook for another 2-3 minutes, allowing the tomatoes to break down and blend with the spices to create a rich mixture.
4. Add the Rice: Stir in the rice, making sure each grain is coated with the flavorful mixture. Sauté the rice for about 2 minutes, which will help it absorb the flavors.
5. Pour in the Broth: Gradually add the seafood or chicken broth to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Season with salt and pepper to taste.
6. Cook the Rice: Cover the pot with a lid and let the rice simmer for about 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid. Check occasionally to make sure it doesn’t stick to the bottom.
7. Add the Shrimp: In the last 5 minutes of cooking, add the shrimp to the pot. Stir gently to incorporate, and cover again to allow the shrimp to cook until they turn pink and opaque.
8. Garnish and Serve: Once the shrimp are cooked, remove the pot from heat. Fluff the rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty finish.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine when sautéing the vegetables. Additionally, you can customize the dish by incorporating other seafood, such as mussels or clams, or adding vegetables like peas or corn for a pop of color and nutrition.

Always taste and adjust the seasoning before serving to guarantee the perfect balance of flavors!

Vegetable Medley Arroz Atollado

Arroz Atollado, a traditional dish from the coastal regions of Colombia, is a delightful and hearty meal that combines rice with a variety of ingredients, resulting in a creamy and flavorful experience. This version, Vegetable Medley Arroz Atollado, is perfect for those who want to enjoy a vegetarian take on this classic dish. It showcases the vibrant flavors of seasonal vegetables, making it a colorful and nutritious option that can be enjoyed by everyone, whether you’re a vegetarian or simply looking for a lighter meal.

The creamy texture of the rice, combined with the freshness of the vegetables, creates a satisfying dish that’s both filling and delicious. The key to a perfect Arroz Atollado lies in the balance of flavors and the cooking technique, allowing the rice to absorb all the delicious vegetable broth. This recipe is simple enough for a weeknight dinner but elegant enough to serve at a gathering, making it a versatile addition to your cooking repertoire.

Ingredients (Serves 4-6)

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup green peas (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1 medium carrot, diced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Vegetables: Start by washing and chopping all the vegetables – onion, garlic, red bell pepper, zucchini, carrot, and any other vegetables you wish to include. This will guarantee that they’re ready to go as you cook the dish.
2. Sauté the Aromatics: In a large skillet or a wide saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes. This step builds the base flavor for the dish.
3. Add the Vegetables: Once the onions are ready, incorporate the diced red bell pepper, zucchini, carrot, green peas, and corn into the skillet. Stir well and cook for another 5-7 minutes until the vegetables start to soften.
4. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and vegetables. Toast the rice for about 2-3 minutes, allowing it to absorb some of the flavors from the vegetables.
5. Add the Broth: Pour in the vegetable broth, and sprinkle the paprika, cumin, salt, and pepper. Stir the mixture well and increase the heat to bring it to a gentle boil.
6. Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking, and add a little more broth if necessary.
7. Final Touches: Once the rice is creamy and tender, remove it from the heat. Allow it to sit for a few minutes before fluffing it with a fork. Taste and adjust the seasoning if needed.
8. Serve: Serve the Vegetable Medley Arroz Atollado warm, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Extra Tips

To enhance the flavor of your Vegetable Medley Arroz Atollado, consider adding a splash of white wine after toasting the rice but before adding the broth. This will add depth to the dish.

Additionally, feel free to customize the vegetable mix according to what’s in season or what you have on hand – this dish is quite versatile!

Finally, make sure to keep an eye on the cooking process; the key isn’t to overcook the rice, as it should retain a slightly al dente texture while still being creamy.

Spicy Pork Arroz Atollado

Arroz Atollado is a traditional dish that hails from the coastal regions of Colombia, particularly from the Valle del Cauca region. This hearty and flavorful rice dish is known for its creamy texture and delightful combination of spices, making it a perfect comfort food. The Spicy Pork variant elevates this classic recipe with bold flavors and a touch of heat, guaranteeing a memorable dining experience. The dish is typically served on special occasions, family gatherings, or simply when one craves a satisfying meal.

The secret to an excellent Spicy Pork Arroz Atollado lies in the quality of the ingredients and the technique used in preparing it. The combination of tender pork, fragrant spices, and perfectly cooked rice creates a dish that’s both filling and flavorful. With a balance of heat and aroma, this recipe will make your taste buds sing. Let’s plunge into the ingredients and cooking steps to create this delightful dish for 4-6 people.

Ingredients

• 2 cups long-grain rice
• 1 pound pork shoulder, cut into bite-sized pieces
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 2 medium tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust for desired spiciness)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Pork: In a bowl, combine the pork shoulder pieces with cumin, paprika, cayenne pepper, salt, and pepper. Allow the pork to marinate for at least 30 minutes. This step enhances the flavor of the meat and guarantees it absorbs the spices well.
2. Sauté the Vegetables: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and fragrant. This will create a flavor base for the dish.
3. Brown the Pork: Add the marinated pork to the pot with the sautéed vegetables. Cook for about 8-10 minutes, stirring occasionally, until the pork is browned on all sides. This step adds depth to the flavor and a nice caramelization to the meat.
4. Add Tomatoes and Broth: Stir in the chopped tomatoes and cook for another 3-4 minutes until they soften. Then pour in the chicken broth and bring the mixture to a boil. The broth will infuse the dish with additional flavor and moisture.
5. Cook the Rice: Once the broth is boiling, add the rice to the pot. Stir well to combine all ingredients. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Avoid lifting the lid too often to guarantee even cooking.
6. Final Touches: Once the rice is cooked, fluff it gently with a fork. Taste and adjust seasoning with more salt and pepper if needed. If you prefer a creamier texture, you can add a little more broth or a splash of cream at this stage.
7. Serve: Transfer the Spicy Pork Arroz Atollado to a serving dish. Garnish with fresh cilantro and serve with lime wedges on the side. The lime adds a revitalizing zest that complements the spiciness of the dish perfectly.

Extra Tips

When making Spicy Pork Arroz Atollado, feel free to customize the level of heat by adjusting the cayenne pepper to your taste. Additionally, you can add other vegetables such as peas or corn for added color and nutrition.

Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors meld together. Enjoy your delicious creation!

Seafood Delight Arroz Atollado

Seafood Delight Arroz Atollado is a rich and flavorful dish that originates from the coastal regions of Colombia. This hearty meal combines the best of both worlds: the creamy, comforting texture of arroz atollado and the fresh, vibrant flavors of seafood. Traditionally, this dish is prepared with a variety of seafood, including shrimp, fish, and calamari, all simmered in a savory broth, allowing the rice to absorb all the delicious flavors.

Whether you’re looking to impress guests at a dinner party or simply enjoy a cozy family meal, this recipe is bound to satisfy. The beauty of Seafood Delight Arroz Atollado lies not only in its taste but also in its presentation. The vibrant colors of the seafood against the backdrop of golden rice make it a feast for the eyes.

Cooking this dish requires a bit of patience and attention, but the end result is a deliciously comforting bowl of seafood rice that’s perfect for sharing. Pair it with a crisp salad or some crusty bread to soak up the flavorful broth, and you have a meal that’s both satisfying and memorable.

Ingredients (Serves 4-6):

• 2 cups of medium-grain rice
• 4 cups of seafood broth (or fish stock)
• 1 pound of shrimp, peeled and deveined
• 1 pound of calamari, cleaned and sliced into rings
• 1 pound of firm white fish (like tilapia or cod), cut into chunks
• 1 cup of diced tomatoes (fresh or canned)
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon of paprika
• 1 teaspoon of saffron threads (optional)
• 1/4 cup of olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the broth: In a large pot, bring the seafood broth to a gentle simmer. If you’re using saffron, add it to the broth to infuse its flavor and color. Keep the broth warm throughout the cooking process.
2. Sauté the aromatics: In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until they’re soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the tomatoes: Incorporate the diced tomatoes into the skillet, stirring well to combine. Allow the mixture to simmer for about 5 minutes, letting the tomatoes break down and meld with the other ingredients.
4. Add the rice: Stir in the medium-grain rice, making certain that it’s well coated with the tomato mixture. Sauté the rice for about 2-3 minutes to toast it lightly, which will enhance its flavor.
5. Pour in the broth: Gradually add the warm seafood broth to the rice mixture. Bring it to a gentle boil, then reduce the heat to low. Season with paprika, salt, and pepper. Cover the skillet and let it cook for about 15 minutes, stirring occasionally.
6. Incorporate the seafood: After 15 minutes, add the shrimp, calamari, and fish to the rice. Gently fold the seafood into the mixture, being careful not to break apart the pieces. Cover again and cook for another 10-12 minutes, or until the seafood is cooked through and the rice is tender.
7. Final touches: Once the rice is fully cooked and has absorbed most of the broth, remove the skillet from the heat. Let it rest, covered, for 5 minutes. Fluff the arroz atollado gently with a fork before serving.
8. Serve: Garnish with chopped fresh cilantro and serve with lemon wedges on the side for squeezing over the dish.

Extra Tips:

When cooking Seafood Delight Arroz Atollado, verify that your seafood is fresh for the best flavor. You can also customize the dish by adding your choice of seafood or even using a mix of shellfish.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes or diced jalapeños. Remember to keep an eye on the rice as it cooks; it should be creamy but not mushy, so adjust the cooking time as needed. Enjoy this delightful meal with a side of crusty bread to soak up the delicious broth!

Mushroom and Spinach Arroz Atollado

Mushroom and Spinach Arroz Atollado is a delightful twist on the traditional Colombian dish known for its creamy texture and rich flavor. This version incorporates earthy mushrooms and leafy spinach, making it a perfect vegetarian option that’s both satisfying and nutritious. The combination of the two ingredients adds depth and a pop of color, making this dish not only delicious but also visually appealing. With its comforting essence, it’s an excellent choice for a family meal or a gathering with friends.

Cooking Mushroom and Spinach Arroz Atollado is a straightforward process that allows for the flavors to meld beautifully as the rice cooks. The key to achieving that creamy consistency is to slowly add the broth while stirring frequently, guaranteeing that the rice absorbs all the flavors. This dish is versatile as you can adjust the seasoning and incorporate other vegetables if desired, making it a fantastic base for creativity in the kitchen.

Ingredients (Serves 4-6)

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the foundational flavors of the dish.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, stirring occasionally, until they’re tender and have released their moisture. This enhances the umami flavor of the dish, making it heartier.
3. Toast the Rice: Stir in the Arborio rice, allowing it to toast for 1-2 minutes. Stir frequently to make sure that it doesn’t stick to the bottom of the pan. Toasting the rice adds a nutty flavor and helps it absorb the broth better.
4. Add the Broth Gradually: Pour in 1 cup of vegetable broth and stir well. Allow the rice to absorb the broth, stirring occasionally. Once the liquid is mostly absorbed, add another cup of broth. Repeat this process until the rice is creamy and al dente, about 20-25 minutes total. This gradual addition of broth is vital for achieving the desired creamy texture.
5. Incorporate the Spinach: When the rice is almost done, stir in the chopped spinach, smoked paprika, salt, and black pepper. Continue to cook for an additional 2-3 minutes, or until the spinach wilts and the flavors meld together.
6. Finish the Dish: If desired, stir in the grated Parmesan cheese for added creaminess and flavor. Once everything is well combined, remove from heat and let it sit for a couple of minutes before serving.
7. Garnish and Serve: Spoon the Mushroom and Spinach Arroz Atollado into bowls, and garnish with freshly chopped parsley. Serve warm and enjoy the comforting flavors!

Extra Tips

To elevate your Mushroom and Spinach Arroz Atollado, consider adding a splash of white wine after toasting the rice for a sophisticated touch. Additionally, feel free to experiment with different types of mushrooms or add other vegetables like peas or bell peppers.

Finally, remember that the consistency of the dish should be creamy but not soupy; if it becomes too thick, you can always add a little more broth or water to reach your desired consistency. Happy cooking!

Beef and Bell Pepper Arroz Atollado

Arroz Atollado is a delicious dish originating from the coastal region of Colombia, characterized by its creamy, risotto-like texture. This comforting meal is perfect for family gatherings, offering a delightful balance of flavors. The combination of tender beef, sweet bell peppers, and aromatic spices creates a mouth-watering experience that leaves everyone wanting more.

Whether you’re a seasoned cook or trying your hand at this traditional recipe for the first time, Beef and Bell Pepper Arroz Atollado is sure to impress.

In this recipe, we’ll guide you through the process of making this hearty dish, ensuring that you capture the essence of Colombian cuisine in your kitchen. The use of fresh ingredients and the careful cooking techniques will elevate your dish, making it a standout option for any occasion.

So, gather your ingredients, roll up your sleeves, and let’s get started on this flavorful adventure!

Ingredients (serves 4-6 people):

• 1 lb beef (cut into small cubes)
• 1 cup long-grain rice
• 2 cups beef broth
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1/2 cup peas (fresh or frozen)
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp vegetable oil
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Sauté the Beef:

In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sauté the beef until browned on all sides, about 5-7 minutes. This step is vital as it locks in the juices and flavor of the meat, giving the dish a rich base.

2. Add Aromatics and Vegetables:

Once the beef is browned, add the chopped onion and minced garlic to the skillet. Stir well and cook for about 3 minutes until the onions are translucent. Then, add the diced bell peppers (both red and green) and cook for an additional 3-4 minutes. This step introduces the sweetness of the vegetables and enhances the overall flavor profile of the dish.

3. Incorporate Rice and Spices:

Stir in the rice, cumin, and paprika to the mixture, ensuring that the rice is well-coated with the spices and the oil. Cook for about 2 minutes, allowing the rice to slightly toast. This step is significant for developing a deeper flavor in the rice before adding the liquids.

4. Add Broth and Simmer:

Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the rice to absorb the flavors and cook through. Make sure to check occasionally, adding more broth if needed, so the rice doesn’t dry out.

5. Finish with Peas and Garnish:

After 20 minutes, stir in the peas and cook for an additional 5 minutes, uncovered, until the peas are heated through and the rice is creamy. Remove from heat and let it sit, covered, for a few minutes before serving. Garnish with fresh cilantro before serving for a touch of freshness.

Extra Tips:

For the best flavor, consider marinating the beef in a mixture of garlic, cumin, and a splash of vinegar for a few hours before cooking. This not only enhances the taste but also tenderizes the meat.

Additionally, feel free to customize the dish by adding your favorite vegetables or adjusting the spice levels to suit your taste. Enjoy your Beef and Bell Pepper Arroz Atollado with a side of avocado or a fresh salad for a complete meal!

Coconut Milk Arroz Atollado

Coconut Milk Arroz Atollado is a delicious and creamy rice dish that hails from the coastal regions of Latin America, particularly popular in countries like Colombia and Venezuela. This dish is a delightful twist on traditional arroz atollado, incorporating rich coconut milk to create a velvety texture and a unique flavor profile. The combination of aromatic spices, tender meat, and savory vegetables makes this dish perfect for family gatherings or special occasions.

Cooking Coconut Milk Arroz Atollado isn’t only simple, but it also allows for creativity regarding ingredients. You can mix and match proteins such as chicken, shrimp, or even vegetarian options to suit your taste. Served alongside a fresh salad or some crispy plantains, this dish is sure to impress your guests and become a favorite in your household.

Ingredients (Serves 4-6 people):

• 2 cups of Arborio rice (or any short-grain rice)
• 1 can (13.5 oz) of coconut milk
• 4 cups of chicken or vegetable broth
• 1 lb of chicken thighs, diced (or shrimp)
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 bell pepper (any color), diced
• 1 cup of frozen peas
• 2 teaspoons of ground cumin
• 1 teaspoon of paprika
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Then, add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.

2. Cook the Meat: Add the diced chicken thighs (or shrimp) to the pot. Season with salt, black pepper, cumin, and paprika. Cook until the chicken is browned on all sides, approximately 5-7 minutes.

If using shrimp, cook until they turn pink and opaque.

3. Add the Rice: Stir in the Arborio rice, ensuring it’s well-coated with the oil and spices. Toast the rice for about 2 minutes, allowing it to absorb the flavors.

4. Incorporate the Liquids: Pour in the coconut milk and chicken (or vegetable) broth. Stir well to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes or until the rice is cooked and has absorbed most of the liquid.

5. Add the Peas: Once the rice is tender, gently fold in the frozen peas. Cover the pot again and let it sit for an additional 5 minutes to heat through.

6. Serve: Remove from heat and fluff the rice with a fork. Serve the Coconut Milk Arroz Atollado in bowls, garnished with fresh cilantro and lime wedges if desired.

Extra Tips:

For a more authentic flavor, consider adding fresh herbs like thyme or bay leaves during the cooking process.

You can also experiment with different types of protein or add vegetables such as corn or carrots to enhance the dish’s nutritional value.

If you prefer a creamier consistency, you can add more coconut milk or broth as needed.

Remember to taste and adjust the seasoning before serving to confirm the flavors are balanced. Enjoy your culinary journey with this delightful Coconut Milk Arroz Atollado!

Cilantro Lime Arroz Atollado

Cilantro Lime Arroz Atollado is a vibrant and flavorful dish that combines the richness of traditional arroz atollado with the bright, zesty notes of lime and cilantro. This dish isn’t only appealing to the eyes with its lush green hues but also brings a burst of fresh flavors to your palate.

Perfect for a family meal or a gathering with friends, Cilantro Lime Arroz Atollado is bound to become a favorite at the dinner table.

The base of this recipe starts with a comforting blend of rice, broth, and spices, complemented by the fresh kick of cilantro and lime juice. The creamy texture of the rice absorbs the vibrant flavors, making every bite a delightful experience. This dish can be served as a main course or as a side, making it versatile enough for any occasion.

Ingredients (Serves 4-6)

• 2 cups long-grain rice
• 4 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 2 limes, juiced and zested
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup corn (optional)
• 1 cup black beans (optional)
• Lime wedges for serving

Cooking Instructions

1. Prepare the Ingredients: Begin by measuring out your rice, broth, and fresh ingredients. Chop the onion, garlic, and cilantro, and juice and zest the limes. This prep will guarantee you have everything ready when you start cooking.
2. Sauté Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. This step builds a flavorful base for your dish.
3. Toast the Rice: Add the rice to the pot, stirring to coat it in the oil and aromatics. Toast the rice for about 3-4 minutes, stirring frequently. This process enhances the nutty flavor of the rice and gives it a delightful texture.
4. Add Broth and Spices: Pour in the chicken or vegetable broth, followed by the ground cumin, paprika, salt, and pepper. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing the rice to simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Incorporate Cilantro and Lime: Once the rice is cooked, remove the pot from heat. Gently fold in the chopped cilantro, lime juice, and lime zest. If you’re adding corn or black beans, now is the time to stir them in. The heat from the rice will warm them through without cooking them further.
6. Fluff and Serve: Use a fork to fluff the rice gently, guaranteeing all ingredients are well combined. Taste and adjust seasoning if necessary. Serve the Cilantro Lime Arroz Atollado warm, garnished with extra cilantro and lime wedges on the side for an added burst of flavor.

Extra Tips

For an even more vibrant flavor, consider marinating the cilantro in lime juice for a few minutes before adding it to the rice. This will enhance the freshness of the cilantro.

Additionally, feel free to customize the dish by adding your favorite proteins, such as grilled chicken or shrimp, for a heartier meal. If you’re looking for more texture, toasted nuts or seeds can also be sprinkled on top before serving.

Mediterranean Arroz Atollado

Mediterranean Arroz Atollado is a delightful twist on the traditional rice dish, incorporating vibrant flavors and ingredients from the Mediterranean region. This version combines the creamy texture of rice with a medley of fresh vegetables, herbs, and spices, resulting in a satisfying and aromatic dish. Perfect for family gatherings or a cozy dinner, this Arroz Atollado is sure to impress even the most discerning palates with its rich flavors and inviting aroma.

The beauty of Mediterranean Arroz Atollado lies in its versatility. You can easily customize it by adding your favorite proteins, such as chicken, seafood, or even chickpeas for a vegetarian option. The dish is typically prepared in one pot, making it not only delicious but also convenient for busy weeknights. With the perfect balance of textures and flavors, this dish will transport your taste buds to the sunny shores of the Mediterranean.

Ingredients (Serves 4-6):

• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup green peas (fresh or frozen)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads (optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large, heavy-bottomed pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to cook for an additional minute until fragrant.
2. Add the Vegetables: Stir in the diced red bell pepper and zucchini. Cook for about 5-7 minutes until the vegetables are slightly softened. This step helps to build the base flavor of the dish.
3. Toast the Rice: Add the Arborio rice to the pot, stirring well to coat the grains in the oil and vegetable mixture. Toast the rice for about 2-3 minutes until it becomes slightly translucent, which enhances its flavor and texture.
4. Incorporate the Broth and Spices: Gradually pour in the vegetable or chicken broth while stirring. Add the smoked paprika, oregano, saffron (if using), and season with salt and pepper. Bring the mixture to a gentle simmer.
5. Cook the Rice: Cover the pot and reduce the heat to low. Allow the rice to cook for about 20 minutes, stirring occasionally to prevent it from sticking. If the rice absorbs the liquid too quickly, you can add a bit more broth or water.
6. Add the Final Ingredients: After 20 minutes, stir in the cherry tomatoes and green peas. Cover the pot again and let it cook for an additional 5-10 minutes until the rice is creamy and the vegetables are tender.
7. Garnish and Serve: Once the rice is cooked, remove the pot from heat. Fluff the rice gently with a fork and garnish with chopped fresh parsley. Serve the Mediterranean Arroz Atollado with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Mediterranean Arroz Atollado, it’s crucial to use high-quality broth, as it greatly influences the overall flavor of the dish.

Feel free to experiment with different vegetables or proteins based on seasonal availability or personal preferences. To enhance the creaminess of the dish, you can stir in a little grated Parmesan cheese just before serving.

Additionally, letting the dish rest for a few minutes after cooking can allow the flavors to meld together beautifully, making for an even more delicious meal.

Pesto Chicken Arroz Atollado

Pesto Chicken Arroz Atollado is a delightful twist on the traditional Colombian dish, Arroz Atollado, which is characterized by its creamy, risotto-like texture. This version infuses the vibrant flavors of basil pesto into the rice, complemented by juicy chicken pieces. It’s a perfect dish for family gatherings or weeknight dinners, bringing a touch of gourmet flair to the table without requiring hours of preparation.

The beauty of this recipe lies in its simplicity and the use of fresh ingredients. The combination of tender chicken, aromatic pesto, and hearty rice creates a comforting meal that’s both satisfying and impressive. Whether you serve it with a side salad or some crusty bread, Pesto Chicken Arroz Atollado is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 2 cups Arborio rice
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup basil pesto (store-bought or homemade)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Heat the olive oil in a large skillet or pot over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. This step builds a flavorful base for the dish.
3. Toast the Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir continuously for about 2-3 minutes, allowing the rice to toast slightly. This will enhance its nutty flavor and help achieve that creamy texture.
4. Add Broth Gradually: Pour in the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. This process should take about 15-20 minutes. The rice should become creamy and tender but still al dente.
5. Incorporate Pesto and Vegetables: Once the rice is cooked, stir in the basil pesto, cherry tomatoes, frozen peas, and the cooked chicken. Mix everything well and let it cook for an additional 2-3 minutes so that the peas are heated through and the flavors meld together.
6. Serve and Garnish: Remove the skillet from heat. Serve the Pesto Chicken Arroz Atollado in bowls, garnished with grated Parmesan cheese and fresh basil leaves if desired. Enjoy the creamy goodness!

Extra Tips:

For an extra depth of flavor, consider adding a splash of white wine after toasting the rice and before adding the broth. This will enhance the overall taste profile.

Additionally, feel free to customize the dish by adding other vegetables such as spinach, bell peppers, or mushrooms according to your preference. Always taste and adjust the seasoning as needed to guarantee a delicious outcome.