Arroz Atollado (Colombian Sticky Rice)
- Hogao Tomato Sauce
- 3 tablespoons olive oil
- 1/2 white onion chopped
- 4 stalks green onion chopped
- 2 garlic cloves finely chopped
- 5 medium-sized tomatoes chopped (about 2½ cups)
- 1 tablespoon food coloring (Triguisar, Sazón Goya, Bijol or homemade)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Main Ingredients
- 3 tablespoons olive oil
- 1 pound Colombian sausage or kielbasa (about 4 medium sausages) sliced
- 2 chicken breast halves cut into 1-inch cubes
- 1-1/2-2 pounds pork meat cut into 1-inch cubes (I prefer to use sirloin or pork chops)
- 1/2 pound red potatoes peeled and sliced
- 1/2 pound Colombian creole or yellow potatoes peeled and sliced (if you find them small and frozen you can cut them in half)
- 1 pound arborio short-grain rice
- 3 cups water
- 3 cups chicken stock
- 1/2 cup sweet peas (I use frozen)
- Optional Garnishes and Sides
- chopped cilantro
- Avocado as a side dish
- Fried green plantains as a side dish
- Slices of boiled egg as a side dish
I had never heard of arroz atollado (which like many other Colombian recipes doesn't have a direct translation, so the closest would be something like "Colombian sticky rice" or "Colombian risotto") until I saw it for the first time years ago in one of the Colombian cookbooks that I have at home. It grabbed my attention because it's very unique since the texture is different from say, the regular chicken and rice dish that we make in Colombia. On top of that, it also comes with potatoes, chicken, pork, and even Colombian sausage.
As soon as I saw it I decided to make it, but I couldn't get the "sticky" texture the first time I made it, mainly because I used a long-grain rice and also because I didn't add enough liquid. The second time I made it, I decided to use arborio rice, which is an Italian, short grain rice that is usually used for making risotto and gives you a perfect creamy texture. I also added more liquid and the end result was amazing. And since I also made the hogao (tomato sauce) the way I usually make it with onion, garlic, tomatoes, food coloring and cumin, the rice had a delicious Colombian tamal flavor. And no joke, I'm not lying when I say that it really came out incredible.
And like I have told you before, finding Colombian yellow or creole potatoes, or at least of good quality, is very difficult here in the US. So, I have to use frozen creole potatoes, and not because I like them, because they come pre-cooked and extremely small, but, beggars can't be choosers. If you can't find them, you can use any other type of yellow potato you can find. Oh! And this dish can also be served with fried green plantain chips and slices of boiled egg. I choose not to do it because that just means extra work for me, but you can if that's something you want to do.
Note: You can also add cooked pork ribs, about ½ pound.