Rice & pasta
Valle-style arroz atollado
Creamy rice from Valle with pork, chicken, chorizo and potato.
Gluten-free
Ingredients
- 350 g white rice
- 300 g pork, cubed
- 200 g chicken, cubed
- 2 chorizos, sliced
- 300 g potato, cubed
- 2 ripe tomatoes
- 2 spring onions
- 3 garlic cloves
- 1 teaspoon color or annatto
- 1100 g broth
- 1 teaspoon cumin
- Chopped cilantro to taste
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the spring onion, garlic and tomatoes in the mixing bowl and chop 5 sec/speed 5.
- Add the color and saute the hogao 7 min/Varoma/spoon speed.
- Add the pork, the chicken, the chorizo, the cumin, the salt and the pepper and set 12 min/Varoma/reverse/spoon speed.
- Pour in the broth and the potato and set 8 min/100C/reverse/spoon speed.
- Add the rice and cook 18 min/100C/reverse/spoon speed; it should stay atollado (creamy and brothy).
- If it dries out too much, add a little hot broth and stir.
- Add the chopped cilantro, mix 30 sec/reverse/spoon speed and serve right away.
Tips
- The arroz atollado should stay moist and creamy, not dry.
- Serve it freshly made because it tends to dry out when resting.
- Serve with slices of ripe plantain and avocado.
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