Arroz Tapado (Covered Rice)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
12
cup(s) water
1
piece(s) chicken, chopped
500
gr pork ribs, chopped
250
gr fatty bacon, chopped
4
cup(s) rice, washed
250
gr green peas, cooked
250
gr grated carrots
1/2
tbsp oregano, ground
1
cup(s) hogao (Colombian tomato-onion sauce)
pinch salt and whole peppercorns to taste
Directions
- In the pot where the rice will be prepared, fry the bacon in a little oil, and when it has released its fat, sauté the ribs and chicken in it, let them half brown stirring and add the rice, carrots, peas, oregano, salt and pepper.
- Sauté a little and add the hogao, let simmer a few minutes and pour the water, stir and cook until the rice starts to dry, about 30 minutes, cover and lower to low heat and cook 15 more minutes.
- Should be moist.