Colombian Arroz Paisa (Easy Recipe)

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Steps

1. 1
   Trim the bone from the pork belly, leaving only the pork-belly portion. Cut it into small, bite-sized cubes (skin on is fine — these will become the chicharrones).

   Tip: Keeping the skin on gives the chicharrones extra crunch.

   ~5 min
2. 2
   Season the pork belly cubes with a touch of ground cumin, salt to taste, and black pepper.

   ~2 min
3. 3
   Heat a wok or large skillet over medium heat with the lard (or vegetable oil if no lard). Add the seasoned pork-belly cubes, distribute evenly, and fry for about 12–15 minutes until deeply golden and crisp. Drain in a colander to remove excess fat.

   Tip: Lard adds a lot of flavor — use it if you have it.

   ~15 min
4. 4
   Slice the chorizos in half lengthwise, then cut each half into half-moons. In a separate skillet over medium heat, add a touch of vegetable oil and sear the chorizo half-moons until well browned. Reserve.

   ~6 min
5. 5
   While the chorizo browns, finely dice the red onion, red bell pepper (veins removed), and mince the garlic.

   Tip: Garlic paste works as a substitute for fresh garlic.

   ~5 min
6. 6
   In the same pan used to sear the chorizo, build the sofrito (aderezo): add the onion, red bell pepper, and garlic. Sweat for 7–8 minutes until the onion softens. Season with a touch of salt and pepper.

   ~8 min
7. 7
   Cook the corn for 10–12 minutes (boil fresh corn until tender, or briefly heat canned yellow corn).

   ~12 min
8. 8
   Dice the ripe plantain into small cubes. In a saucepan with hot oil, fry the cubes until golden and cooked through, then drain on a colander or paper towels.

   ~6 min
9. 9
   Halve the green plantain and slice into thin rounds. Fry until well golden, then drain.

   ~5 min
10. 10
    Return to the sofrito pan. Add the cooked corn and the turmeric (about 1 tsp — adjust based on how intense you want the color). Stir to integrate.

    Tip: Turmeric provides both color and flavor.

    ~1 min
11. 11
    Add the day-old rice to the pan a little at a time, tossing so the rice absorbs the flavor and color. Splash in a bit of chicken broth or hot water to moisten the rice and unify the flavors.

    Tip: Day-old rice fries up better than freshly cooked — drier grains keep their shape.

    ~4 min
12. 12
    Stir the reserved chorizo and the chicharrones into the rice. Add the fried ripe plantain cubes. Finish with a generous handful of chopped cilantro.

    ~2 min
13. 13
    Plate the arroz paisa and serve with sliced avocado and the fried green plantain rounds on the side. Enjoy immediately.

    Tip: Avocado adds creaminess that balances the crispy chicharrón and chorizo.

    ~2 min

Nutrition (per serving)

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Cómo hacer un buen Arroz Paisa colombiano, receta fácil | Abelca

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