Arroz Atollado Valluno

Name: Arroz Atollado Valluno
Yield: 6
Cuisine: Colombian
Ingredients: 2 cups rice; 1 pound pork shoulder, cubed; 1 pound chicken thighs, cubed; 8 ounces Colombian chorizo, sliced; 1 cup hogao; 6 cups chicken broth; 1 pound papa criolla; 1 cup peas; 1 teaspoon cumin; 1 teaspoon achiote; salt and pepper

Valle Wet Rice with Pork

Arroz Atollado Valluno is listed in Rice Dishes for Valle del Cauca. Follow the verified ingredients and numbered instructions below.

Prep: 30 minCook: 1 hrTotal: 1 hr 30 minServes 6Intermediate

Ingredients

2 cups rice
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1 pound pork shoulder, cubed
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1 pound chicken thighs, cubed
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8 ounces Colombian chorizo, sliced(specialty)
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1 cup hogao
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6 cups chicken broth
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1 pound papa criolla(specialty)
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1 cup peas
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1 teaspoon cumin
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1 teaspoon achiote(specialty)
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salt and pepper
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Instructions

1
Brown pork, chicken, and chorizo in a heavy pot.
2
Add hogao, cumin, and achiote and cook 3 minutes.
3
Add rice and broth and simmer uncovered, stirring occasionally.
4
After 15 minutes, add papa criolla and peas.
5
Continue cooking over medium-low heat until the rice is tender and the potatoes partly dissolve, approximately 15–20 minutes.
6
Add hot broth as needed.
7
The finished dish should be loose, creamy, and spoonable—not dry like ordinary rice.

Ingredient Substitutions

Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.