Colombian Arroz Apastelado

Colombian Arroz Apastelado is a specialty of Colombia’s Caribbean region: a moist rice cooked with pork marinated in aliños, vegetables, olives, and capers, served as a main course.

Every cook on the coast has their own version. This recipe follows a variant with pork ribs and pork meat; other cooks make it with chicken, or with both chicken and pork.

Colombian Arroz Apastelado

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• Author: Recetas123
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 4
• Category: Main Course
• Cuisine: Colombian

Print Recipe

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Ingredients

For the aliños

• ½ medium green bell pepper, chopped
• ½ medium red bell pepper, chopped
• ½ medium onion, chopped
• 4 scallions, chopped
• ½ teaspoon cumin
• 2 garlic cloves, crushed
• 1 cup water
• ½ tablespoon sazón with azafrán or color

For the rice

• 1 pound pork ribs, cut into small pieces
• 1 pound pork meat, cut into small pieces
• ½ cup aliños
• Salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 small red onion, finely chopped
• ½ cup white onion, finely chopped
• 1 tomato, peeled and chopped
• 5 garlic cloves, minced
• ½ teaspoon ground achiote
• 2 cups white rice
• 4 ½ cups water
• 1 tablespoon tomato paste
• ½ tablespoon white vinegar
• ½ cup green beans, cut into pieces
• ½ cup diced carrots
• ½ cup peas
• ¼ cup green olives
• 1 tablespoon capers
• ¼ teaspoon ground cumin

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Preparation

1. Make the aliños, process or blend all the aliños ingredients into a paste. Set aside ½ cup for this recipe and store the rest in a covered glass jar in the refrigerator for up to 1 week.
2. Marinate the pork, combine the pork ribs and pork meat with the ½ cup of aliños, black pepper, and salt. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
3. Make the sauté base, in a medium pot, heat the oil and add the red onion, white onion, tomato, garlic, and achiote. Cook over medium heat for about 7 minutes or until the vegetables are soft.
4. Brown the pork and add the rice, add the pork and sauté over high heat for about 6 minutes. Add the rice, water, tomato paste, vinegar, and salt to taste.
5. Cook the rice, bring to a boil and, once boiling, add the green beans, carrots, peas, olives, capers, and cumin. Stir, reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the rice is cooked. It should stay moist.

Chef’s Tips

• The aliños can be made ahead and keep in the refrigerator for up to 1 week.
• If you have time, marinate the pork overnight for more flavor.
• Arroz Apastelado should stay moist; don’t let it dry out completely.

Traditional Variations

On the Caribbean coast every cook has their own recipe: some combine chicken and pork, while others use only chicken or only pork.

How to Serve

Serve Arroz Apastelado hot, with fried green plantains or yuca fries and a salad with avocado.

Recommended Side Dishes

• Fried green plantains (patacones)
• Yuca fries
• Salad with avocado

Fun Fact

Unlike fluffy rice, Arroz Apastelado is cooked with more liquid and served moist, with the flavor of the aliños, olives, and capers running through every grain.