Colombian Rice Pot (Arroz Atollado) With Chicken Recipe

Colombian rice pot, often associated with arroz atollado, is a moist, comforting one-pot dish of rice, chicken, potatoes, and a savory tomato-and-scallion base. The style is especially connected with Colombia’s Valle del Cauca, though ingredients and texture vary by cook and region; this version aims for tender, creamy rice rather than a dry pilaf. It makes a satisfying main course and needs no separate sauce.

Ingredients

2 tablespoons neutral vegetable oil (30 ml)
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 scallions, finely chopped, white and green parts separated, about ½ cup (50 g)
2 medium ripe tomatoes, finely diced, about 1½ cups (300 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon ground cumin (2 g)
½ teaspoon ground achiote or annatto (1 g), or ½ teaspoon sweet paprika
1½ pounds boneless, skinless chicken thighs (680 g), cut into large bite-size pieces
5 cups low-sodium chicken broth, divided (1.2 L)
2 cups long-grain white rice (370 g), rinsed and drained
2 medium yellow potatoes, peeled and cut into ½-inch cubes, about 2 cups (300 g)
1 teaspoon fine salt (6 g), plus more to taste
½ teaspoon freshly ground black pepper (1 g)
2 tablespoons chopped fresh cilantro (8 g), plus extra for serving
1 tablespoon fresh lime juice (15 ml), optional

Instructions

Prepare the ingredients. Dice the onion and tomatoes, chop the scallions, mince the garlic, and cut the potatoes and chicken into roughly even pieces. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear, then drain it well. This removes some surface starch and helps the grains cook more evenly, even though the finished dish is meant to be moist and cohesive. Measure out 3½ cups (830 ml) of broth for the chicken and keep the remaining 1½ cups (360 ml) nearby to add with the rice.
Build the tomato and scallion base. Heat the oil in a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the onion and the white parts of the scallions. Cook for 4 to 5 minutes, stirring often, until softened but not browned. Add the tomatoes, garlic, cumin, and achiote. Cook for 5 to 6 minutes, stirring and gently crushing the tomatoes, until they soften into a thick, fragrant mixture. If the pot looks dry before the tomatoes break down, stir in a tablespoon or two of broth rather than turning up the heat and scorching the garlic.
Simmer the chicken. Add the chicken pieces, salt, and pepper, and stir to coat them in the tomato mixture. Pour in 3½ cups (830 ml) broth. Bring the liquid to a gentle boil, then lower the heat, cover the pot, and simmer for 12 to 15 minutes, stirring once. Check the thickest piece with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again. Lift the chicken out with a slotted spoon and set it on a clean plate. It will return to the pot shortly; do not leave it sitting out for an extended time.
Cook the rice and potatoes. Stir the drained rice and potato cubes into the simmering broth and tomato base. Pour in the remaining 1½ cups (360 ml) broth and bring the pot back to a gentle simmer. Cover it partially, leaving a small gap for steam to escape, and cook over low heat for 18 to 22 minutes. Stir carefully every 5 minutes, scraping the bottom so the rice does not stick. The mixture should bubble gently, not boil hard. If the rice is still firm and the pot is becoming too thick, add hot broth or water ¼ cup (60 ml) at a time. If it seems quite loose, keep simmering uncovered for a few minutes.
Finish and rest. When the rice is tender and the potatoes are easily pierced with a fork, break the chicken into smaller pieces if needed and fold it back into the pot with any juices from the plate. Stir in the green scallion tops and cilantro. Taste and adjust the salt and pepper; add the lime juice if you want a brighter finish. Turn off the heat, cover the pot, and let it stand for 5 minutes before serving. The rice will continue to absorb liquid as it rests, so serve while it is still soft and spoonable.

Tips

Keep the simmer gentle. A vigorous boil can make the bottom scorch before the potatoes and rice are tender. Use a heavy pot, keep the burner low once the rice goes in, and stir from the bottom at regular intervals. If the base starts catching, move the pot to a cooler burner rather than scraping burnt bits into the rice.
Use achiote for color, not heat. Ground annatto gives the dish a warm golden-red hue without making it spicy. If it is hard to find, sweet paprika works as a practical substitute, though the color and earthy flavor will be a little different. Avoid hot paprika unless you want noticeable heat.
Adjust liquid gradually. Rice brands, pot shape, and how firmly the lid fits all affect how quickly liquid evaporates. The goal is creamy rice with distinct, tender grains—not a dry pot of rice or a bowl of broth. Add hot liquid in small amounts if it tightens too early; simmer uncovered briefly if it is looser than you like.
Choose the right rice and cut. Long-grain white rice is widely available and holds its shape while becoming tender. Rinsing it is helpful, but drain it well so extra water does not change the broth balance. Cut the potatoes into similar-size cubes so they finish at about the same time.

Serving Suggestions

Serve the rice pot hot in wide bowls, making sure each portion gets chicken, potatoes, and plenty of the flavorful rice. A little chopped cilantro and a squeeze of lime provide a fresh contrast to the rich, savory base. Colombian meals often pair hearty rice dishes with something crisp or acidic, so a simple salad of lettuce, tomato, and sliced avocado is a natural side. Thinly sliced cucumber with lime and a pinch of salt also works well.

For a more substantial table, add ripe fried plantain slices or baked plantain on the side. Their sweetness complements the tomato, cumin, and scallion flavors. A small dish of ají, a Colombian-style fresh chile sauce, lets guests add heat to their own bowls without making the whole pot spicy. If serving a group, keep the pot covered between portions and stir gently before ladling, since the rice settles and thickens as it stands.

Variations

Add pork or sausage: Some versions of arroz atollado include more than one meat. For a pork variation, replace about 8 ounces (225 g) of the chicken with boneless pork shoulder cut into small cubes, brown it before adding the broth, and simmer until tender. Check whole-cut pork with a thermometer and reach 145°F (63°C), followed by a 3-minute rest; because it will be stirred into the pot, you can let it rest while the rice cooks. If using raw ground or sausage-style pork instead, cook it to 160°F (71°C). These additions make the pot richer and more savory, so taste before adding extra salt.

Make it meat-free: Use vegetable broth and replace the chicken with 1½ cups (250 g) drained cooked chickpeas or 8 ounces (225 g) sliced mushrooms. Add mushrooms with the onion so they have time to release and cook off their moisture; stir in chickpeas during the final 5 minutes to warm them through. The result will not have the same chicken flavor, but the tomato base, cumin, potatoes, and creamy rice still make a filling one-pot meal.

Change the vegetables or seasoning: A handful of diced carrot or green peas can be added with the potatoes. Frozen peas need only the final 5 minutes, while diced carrot should go in with the potatoes so it softens. For a little more warmth, add a pinch of mild chile or extra black pepper. Keep additions modest: too many vegetables can dilute the rice’s signature soft, cohesive texture.

Storage and Reheating

Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. The rice pot keeps for 3 to 4 days in the refrigerator. It thickens as it cools, which is normal; the rice continues absorbing liquid even after cooking. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw frozen portions overnight in the refrigerator rather than on the counter.

Reheat a portion in a saucepan over medium-low heat with 1 to 3 tablespoons (15 to 45 ml) of water or broth per serving. Cover and stir occasionally until steaming hot throughout. In a microwave, place rice in a microwave-safe dish, add a splash of broth or water, cover loosely, and heat in short intervals, stirring between them. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming can affect both quality and safe handling.

Frequently Asked Questions

What does arroz atollado mean?

Atollado describes a rice dish with a soft, moist, somewhat sticky consistency. It is not meant to be fluffy and separate like many rice pilafs, nor should it be as liquid as soup. This Colombian rice pot is inspired by arroz atollado, a dish particularly associated with Valle del Cauca. Local and household versions vary in their meats, vegetables, and exact texture.

Can I use brown rice?

Brown rice is not a direct swap in this recipe because it takes longer to cook and needs more liquid. The chicken could become overcooked while the rice softens. For the most reliable result, use long-grain white rice as written. If you want to experiment with brown rice, cook it separately according to its package directions and fold it into the prepared chicken-and-potato base, adjusting the broth to keep the mixture moist.

Can I make this ahead?

You can chop the vegetables and potatoes and measure the seasonings a day ahead, storing them covered in the refrigerator. For the best rice texture, cook the complete dish close to serving time: rice absorbs broth as it sits and becomes firmer and less spoonable. If you do cook it ahead, cool and refrigerate it promptly, then loosen it with broth while reheating and bring it to 165°F (74°C).

Why is my rice still firm or too wet?

If the rice is firm, it may need a few more minutes at a gentle simmer or a little extra liquid. Add hot broth or water in small increments and cover the pot for a few minutes before checking again. If the rice is tender but the mixture is too wet, simmer it uncovered briefly, stirring carefully. Keep in mind that it thickens during the 5-minute rest and again as it cools.

Is this dish supposed to be spicy?

No. The cumin and achiote provide savory flavor and color rather than chile heat, and the recipe contains no hot pepper. Serve ají or another chile sauce on the side for anyone who wants more spice. That approach keeps the main pot mild and makes it easier to serve a group with different preferences.

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).