Arroz Mixto

Chicken, Seafood, and Pork Rice

Preparation info

  • Difficulty

    Medium

  • 6 to 8

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This mixed rice is served as much as Arroz con Pollo in the coastal zones of Colombia, where there is plenty of seafood year-round. It is a hearty meal that can be prepared with or without Chorizo. Dry beef and pork are sometimes used in its preparation, as well as free-range hens instead of chicken. Nowadays, though, this is the way it is prepared most often.

Ingredients

  • 2 cups white rice
  • 4 cups chicken stock or water
  • 1 teaspoon salt
  • 2 chicken bouillon cubes
  • 5 tablespoons oil
  • 2 teaspoons color* or turmeric
  • cups fresh peas
  • cups minced scallion
  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 2 cups diced carrot, ¼-inch dice
  • 2 cups diced green beans, ¼-inch dice
  • ½ teaspoon ground cumin*
  • 1 whole raw boneless chicken breast, diced (about 2 cups)
  • 2 chorizos, sliced ¼-inch thick (about cups)
  • ¼ pound diced ham, ¼-inch dice
  • pounds shrimp, cut in ½-inch chunks if too large
  • 4 tablespoons chopped parsley

Method

  1. In a medium pot over medium heat, place the rice, chicken stock, salt, 1 bouillon cube, 2 tablespoons of oil, and 1 teaspoon of color. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes, or until you see the rice very close to the surface of the water. Add the peas, cover and reduce the heat to low. Cook for 15 minutes and set aside.
  2. In a large sauté pan over medium heat, place the remaining 3 tablespoons of oil. Add the scallion, onions and garlic, and sauté for 5 minutes. Add the carrots, green beans, the remaining bouillon cube and 1 teaspoon of color, and the cumin, and cook for 10 minutes more. Next add the chicken and chorizo; stir, cover and cook for 5 minutes. Uncover the pot and add the ham and shrimp; stir and sauté for 5 minutes more.
  3. Stir this mixture into the rice, and continue to cook over low heat for 10 minutes.
  4. Add the parsley and serve.