Arroz Atollado (Colombian Creamy Rice) Recipe

• 1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
• 1/2 lb smoked bacon, diced
• 1 cup long-grain rice
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 2 medium tomatoes, peeled, seeded, and chopped
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 1/2 cup fresh cilantro, finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/4 tsp ground achiote (annatto)
• 4 cups chicken stock (homemade or high-quality store-bought)
• 1/2 cup dry white wine
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp extra-virgin olive oil
• 1/2 cup scallions, thinly sliced (for garnish)

Arroz Atollado Instructions

1. Heat a large heavy pot over medium heat and add the diced smoked bacon. Cook, stirring occasionally, until the bacon is golden and has rendered its fat, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Increase the heat to medium-high and add the pork shoulder cubes to the pot. Season with salt and pepper. Brown the pork on all sides, working in batches if necessary, for about 6-8 minutes. Remove the browned pork and set aside with the bacon.
3. Reduce the heat to medium and add the olive oil to the pot if needed. Add the finely chopped onion, red bell pepper, and green bell pepper. Sauté, stirring often, until the vegetables are soft and fragrant, about 5 minutes.
4. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Stir in the chopped tomatoes, ground cumin, sweet paprika, and ground achiote. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes a thick sofrito, about 5 minutes.
6. Return the browned pork and bacon to the pot. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
7. Add the long-grain rice to the pot and stir well to coat the grains with the sofrito and pork mixture.
8. Pour in the chicken stock and add the bay leaf. Stir to combine and bring the mixture to a gentle boil.
9. Reduce the heat to low, cover the pot, and let the mixture simmer for 15 minutes, stirring occasionally to prevent sticking.
10. Add the diced carrots and frozen peas to the pot. Stir well, cover again, and continue simmering for another 10-15 minutes, or until the rice is tender and the mixture has thickened to a creamy, risotto-like consistency.
11. Remove the bay leaf and stir in the chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
12. Turn off the heat and let the arroz atollado rest, covered, for 5 minutes to allow the flavors to meld and the texture to set.
13. Garnish with thinly sliced scallions just before serving.