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Colombian Comfort Food: Arroz Atollado

Arroz Atollado is a traditional Colombian dish from the Pacific region of the country, which includes the departments of Nariño, Chocó, Cauca, and El Valle del Cauca. This region of Colombia is located on the Pacific Ocean and borders Panama in the north and Ecuador in the south.

There are many different variations of this creamy rice dish, Atollado del Valle (pork rice), Atollado de Pato (duck rice), Atollado de Carne Ahumada (smoked meat rice), Arroz Atollado de Pollo y Chorizo (chicken and chorizo rice), and Arroz Atollado de Cangrejo (crab rice), to name a few.

Arroz Atollado de Cangrejo is a typical dish from El Guapi, a town located in the Cauca Department. This dish is made with a combination of rice, onions, tomato, peppers, fresh crab, coconut milk, spices, and herbs and it's comfort in a bowl. I absolutely love the combination of seafood with coconut milk. We have a lot of dishes with this flavor combination in Colombian cuisine, especially on the Pacific and Atlantic coasts.

The final consistency of the arroz atollado should be creamy, wet, and sticky. This is a very simple, earthy and rustic dish. It can be adjusted to be served to a small group or a crowd. And it's usually served with traditional Colombian side dishes such as tajadas de platáno maduro, patacones, avocado slices and ají.

Creamy Crab and Coconut Rice

  • 2 tablespoons of oil
  • 1 tablespoon butter
  • 1 white onion, finely chopped
  • 2 scallions, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 2 tomatoes, peeled, seeded and chopped
  • 1 cup of long grain white rice
  • 1/2 cup of organic vegetable broth
  • 2 cups coconut milk

Get the full recipe.

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