Arroz Cartagena Food
ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)
Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed.
Provided by Erica Dinho
Categories Side Dish
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 369 kcal, Carbohydrate 74 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
ARROZ AMARILLO
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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10 LOCAL DISHES YOU HAVE TO TRY IN CARTAGENA, COLOMBIA
From cartagenaexplorer.com
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- Fried Fish Plate. A classic Colombian coastal dish. Typically, the fish is a mojarra roja (tilapia) and is fried to a nice, golden crisp. It is usually served with coconut rice and patacones, fried plantain patties (often called tostones elsewhere in Latin America).
- Cazuela de Mariscos. This seafood stew is also a Cartagena favorite. Usually a cazuela has shrimp, calamari, and clams. Some may also include fish and even lobster as an added bonus.
- Camarones al Ajillo. If you haven’t caught on, the seafood in Cartagena really shines. Next up on our list of traditional dishes you should try in Cartagena is Camarones al Ajillo, shrimp in a garlic, butter, and white wine sauce.
- Posta Negra. Posta Negra might be considered a Cartagena comfort food. It is a beef dish similar to a roast, although it is actually traditionally seared then slow simmered on the stove top after marinating overnight.
- Sancocho. Colombians love soup. I know many who don’t consider a lunch complete without a soup to start. The most popular type of soup is a sancocho. Sancocho is a hearty soup with meat and root vegetables.
- Mote de Queso. Next up on our list of foods to try in Cartagena is another soup, a very unique cheese soup! Mote de Queso is made with chunks of the salty, crumbly costeño cheese and ñame, a root vegetable similar to yams.
- Arepa de Huevo. Arepas, grilled or fried corn meal patties, are common all over Colombia and Venezuela. In fact they date to well before the Spanish conquest.
- Patacón con Todo. If you’re looking for street food and the Arepa de Huevo isn’t enough for you, then try a Patacón con Todo. These patacones are longer than the standard ones served up with your fish or cazuela.
- Arroz de Mariscos. If Susana doesn’t order camarones al ajillo, then there’s a pretty good chance she is going to order arroz de mariscos, or seafood rice.
- Ceviche. If you notice the plate in the photo above, it is from La Cevichería, made famous during a visit by the late Anthony Bourdain. They have some awesome ceviche (and bomb hot sauce) but also some great other dishes.
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- PORK STOCK:Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the pork and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.
- HOGAO: When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, sazon goya, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside
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- In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
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