Arroz Clavado is a traditional rice dish from Colombia’s Caribbean region, particularly popular in Bolívar, Sucre, and Córdoba. It combines rice, salted beef, vegetables, and seasonings cooked together in a single pot, allowing the flavors to blend perfectly.
This hearty recipe is part of the region’s rural and family cooking traditions, where complete one-pot meals are highly valued. Its rich flavor and satisfying texture have made it a beloved staple of Caribbean Colombian cuisine.
Ingredients
- 500 g salted beef
- 400 g white rice (2 cups)
- 200 g chopped white onion (1 large onion)
- 150 g chopped scallions (3 stalks)
- 200 g chopped ripe tomatoes (2 large tomatoes)
- 20 g crushed garlic (4 cloves)
- 60 ml vegetable oil (4 tablespoons)
- 1 liter hot water (4 cups)
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 5 g annatto powder or coloring (1 teaspoon)
- 10 g chopped fresh cilantro (2 tablespoons)
Preparation
- Desalt the beef, rinse the salted beef and soak it in water for about 2 hours, changing the water once or twice. Cut it into small cubes.
- Prepare the sauce base, heat the oil in a large pot and sauté the onions and garlic for about 5 minutes. Add the tomatoes, cumin, pepper, and annatto, then cook until a thick sauce develops.
- Cook the beef, add the salted beef and sauté for about 10 minutes so it absorbs the flavors.
- Add the rice, stir in the washed rice and cook for 2 minutes, coating it with the seasonings.
- Cook the rice, pour in the hot water and cook over medium-high heat until most of the liquid is absorbed. Reduce the heat, cover, and cook for about 20 minutes until the rice is tender.
- Finish and serve, add the chopped cilantro, fluff the rice gently with a fork, and serve hot.
Chef’s Tips
Taste the beef after soaking before adding any extra salt.
Long-grain rice provides the best texture.
Avoid stirring the rice repeatedly during cooking.
Traditional Variations
Some Caribbean versions include cooked black-eyed peas.
Others add diced ripe plantains for a subtle sweet contrast.
How to Serve
Serve with fried ripe plantains, avocado, fresh tomato-onion salad, or traditional Caribbean sour cream.
Recommended Side Dishes
- Fried ripe plantains
- Avocado
- Tomato and onion salad
- Caribbean sour cream
- Fried green plantains
Fun Fact
The name “Arroz Clavado” is traditionally associated with the way the meat and seasonings become embedded throughout the rice during cooking. It reflects the practical one-pot cooking traditions of Colombia’s Caribbean countryside.
Frequently Asked Questions
Salted beef is the classic ingredient, although some families use fresh beef or dried beef variations.
Yes. Soaking removes excess salt and helps balance the final flavor of the dish.
Yes, but long-grain white rice is preferred because it stays fluffy while absorbing the flavors.
Absolutely. It keeps its flavor very well and can be reheated with a small splash of water.
