Arroz Cartagena Food

ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)

Steps:

• In a medium pot, place the rice and add the water, oil and salt.
• Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

ARROZ AMARILLO

Steps:

• For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
• For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
• For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

ARROZ GRANEADO

Steps:

• Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.