Colombian Dishes With Rice: Arroz Atollado Recipe Guide

Arroz atollado is a comforting Colombian rice stew, especially associated with the Valle del Cauca region, made with rice, chicken, pork, potatoes, broth, and hogao—a tomato-and-onion sofrito. Its soft, creamy texture comes from cooking the rice in seasoned broth rather than keeping the grains separate, making it a hearty one-pot meal; family and regional versions vary in their meats and seasonings.

Ingredients

2 cups (370 g) long-grain white rice
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
12 oz (340 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
5 1/2 cups (1.3 L) low-sodium chicken broth, divided: 1 1/2 cups (355 ml) for the pork and 4 cups (950 ml) for the rice
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 medium ripe tomatoes, about 1 1/2 cups (270 g), diced
3 garlic cloves (about 9 g), minced
2 tablespoons (30 ml) neutral cooking oil
1 medium yellow potato, about 8 oz (225 g), peeled and cut into 1/2-inch (1.25 cm) cubes
1 teaspoon (2 g) ground cumin
1/2 teaspoon (1 g) ground achiote, also called annatto
1 1/2 teaspoons (9 g) fine salt, plus more to taste
1/2 teaspoon (1 g) ground black pepper
1/2 cup (15 g) chopped fresh cilantro, divided
1 tablespoon (15 ml) fresh lime juice, optional

Instructions

Rinse the rice in a fine-mesh strainer under cool running water until the water is mostly clear, about 1 minute. Drain it well. Pat the chicken and pork dry, then season them with the salt and pepper. Chop the onion, tomatoes, garlic, and potato so they are ready to use.
Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7 L) pot or Dutch oven over medium-high heat. Add the pork in one layer, working in batches if needed, and brown it for about 5 minutes, turning the pieces once or twice. Transfer the pork to a plate. Add the chicken and brown it for about 4 minutes, turning the pieces so they color on more than one side; it does not need to be cooked through yet. Transfer it to the plate with the pork.
Reduce the heat to medium. Add the onion to the pot and cook for 3 minutes, stirring and scraping up browned bits. Add the tomatoes and garlic and cook for 3 more minutes, until the tomatoes soften and begin to break down. Stir in the cumin and achiote. This tomato-onion base is hogao; it seasons the broth and gives the rice its savory, gently sweet flavor.
Return the pork and any juices to the pot. Pour in 1 1/2 cups (355 ml) broth and bring it to a steady simmer. Cover, reduce the heat to low, and simmer for 20 minutes, stirring once halfway through. The pork should begin to soften, and the liquid should remain at a gentle bubble rather than boiling hard.
Stir in the drained rice, potato, browned chicken, and the remaining 4 cups (950 ml) broth. Scrape the bottom of the pot once to loosen any stuck rice, then bring the mixture just to a simmer. Cover partially, reduce the heat to low, and cook for 22 minutes, stirring gently every 5 to 6 minutes so the rice does not catch. If the pot looks dry before the rice is tender, add a splash of hot broth; if it is very soupy near the end, uncover it for the last few minutes.
Check the largest chicken piece with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Check a large piece of pork as well; whole cuts of pork must reach 145°F (63°C) and rest for 3 minutes. If either meat needs more time, cover the pot and simmer for a few minutes, then check again. Stir in half the cilantro and the optional lime juice, then cover and let the pot rest off the heat for 5 minutes. Taste and adjust the salt, and finish with the remaining cilantro.

Tips

Keep the heat gentle. Once the rice goes in, a low simmer helps it cook evenly and prevents the bottom from scorching. Use a heavy pot and stir from the bottom every few minutes, but avoid vigorous stirring, which can break the rice and make the stew pasty.
Adjust the consistency gradually. Arroz atollado should be moist and spoonable, not dry like a pilaf, but it should not resemble thin soup. Rice absorbs liquid differently depending on the pot and brand, so add hot broth in small splashes if it becomes too thick. The stew also thickens as it rests.
Use achiote or a practical substitute. Ground achiote lends a warm color and mild earthy flavor. If it is hard to find, use 1/4 teaspoon (about 0.5 g) paprika instead; the finished rice will be less traditionally colored and slightly smokier. Do not substitute a large amount of turmeric, which can dominate the flavor.
Cut the meat and potato evenly. Pieces close to 1 inch (2.5 cm) cook at a similar rate. If you use bone-in chicken or larger pork pieces, they will need longer cooking and the timing and broth balance may change; check temperatures rather than relying only on the clock.

Serving Suggestions

Serve arroz atollado hot in shallow bowls, with enough broth clinging to the rice for each spoonful to feel creamy. A simple salad of lettuce, tomato, and thinly sliced onion adds a crisp contrast, while sliced avocado or ripe plantain brings a mellow, rich accompaniment. Lime wedges let diners brighten their own portions without making the whole pot more acidic.

For a fuller Colombian-inspired table, set out a small bowl of ají, a fresh, tangy chile condiment, and additional chopped cilantro. Keep spicy sauces on the side so the mild hogao flavor remains clear. Because the recipe includes rice, potato, chicken, and pork, it is substantial on its own; a light salad or a few slices of avocado are often enough. If serving it as part of a larger meal, offer smaller bowls alongside grilled vegetables or a simple bean dish.

Variations

Arroz atollado is not a single fixed formula. Some cooks include sliced smoked sausage, and others use only chicken or add different vegetables, depending on local preference and what is available. For a sausage variation, replace about 4 oz (115 g) of the pork with sliced smoked sausage. Brown the sausage briefly with the meat, and choose a lower-sodium broth because sausage can make the pot saltier.

To make a chicken-only version, use 1 1/2 lb (680 g) chicken thighs and omit the pork. Brown the chicken in batches and simmer it in the hogao and broth until cooked through before adding the rice; keep the same 165°F (74°C) poultry temperature. For a vegetable-forward pot, leave out both meats and use vegetable broth, then add 1 cup (150 g) of peas during the last 5 minutes. The result will taste lighter and will not have the same rich meat broth.

You can also use peeled, diced yuca in place of the potato, but it takes longer to soften. Add small yuca pieces with the first broth and pork, and check that they are tender before moving on. Avoid swapping brown rice cup for cup without changing the liquid and cooking time: it takes longer to cook and can leave the other ingredients overdone. If using brown rice, follow its package guidance and expect a different texture rather than treating it as a direct substitution.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing them among shallow, airtight containers so they cool promptly. Keep them refrigerated for 3 to 4 days. Rice dishes should not be left at room temperature for an extended period, and this recipe is not suitable for home canning or room-temperature storage.

To reheat a portion on the stove, put it in a saucepan with 1 to 2 tablespoons (15 to 30 ml) of water or broth per cup (about 240 g) of rice. Cover and warm over low to medium-low heat, stirring occasionally, until steaming hot throughout. Add more liquid if the rice has tightened in the refrigerator. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does “atollado” mean in this dish? The name refers to the rice’s soft, sticky, moist consistency. Unlike a dry rice pilaf, arroz atollado is cooked with generous broth and stirred during cooking so the grains release some starch and the finished dish stays cohesive and spoonable.

Can I make arroz atollado with leftover cooked rice? It is possible, but it will not have the same texture because cooked rice cannot absorb the hogao-seasoned broth in the same way as uncooked rice. For best results, use raw rice as directed. If using leftover rice, cook the meat and potato fully in the broth first, then stir in the rice near the end just long enough to heat it through, and expect a looser, less creamy stew.

Why is my rice still firm or my pot too dry? The rice may need a little more time or liquid, especially if the lid does not fit tightly or the simmer was too high. Add hot broth in 1/4-cup (60 ml) increments, cover, and continue cooking until tender. Check the potato and meat as well, since larger pieces can take longer. Keep the heat low to avoid scorching the bottom while the grains finish.

Can I prepare the hogao ahead? Yes. Cook the onion, tomato, garlic, cumin, and achiote as directed, cool it promptly, and refrigerate it in a covered container for up to 3 days. Reheat it in the pot before browning or returning the meat, then continue with the recipe. This can make the active preparation easier, though the rice should still be cooked close to serving so its texture is at its best.

Can I make this recipe less rich or leave out one meat? Yes. Use chicken alone or pork alone, adjusting the amount to about 1 1/2 lb (680 g) total and cooking until it reaches the appropriate safe temperature. For a lighter-tasting bowl, trim excess fat from the pork and skim visible fat from the broth before adding the rice. The flavor will change, but the hogao, rice, and potato still make a satisfying stew.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).