The pork and sausage Arroz Atollado is a Colombian recipe cooked in one pot. It yields creamy rice with potatoes, tender pork, and zesty smoked sausage mixed with incredibly flavorful hogao tomato sauce.
Arroz Atollado is a typical dish of the Colombian region of Valle del Cauca and a true delicacy. It contains rice and different meats, such as chicken, pork, and sausage, with vegetables and seasoning.
Hogao sauce is a Colombian tomato sauce traditionally made with green onions, garlic, and cumin. It's a zesty sauce that gives this traditional rice dish its unique flavor.
The blend of ingredients yields an outstanding dish that will make you beg for seconds.
🍚 Why you'll love this risotto recipe
- Traditional Colombian Recipe
- Spicy Kick
- One Pot Meal
- Creamy Sausage Risotto
- Adding more rice can easily stretch the meal and feed a crowd.
Who's ready to dig into some delicious, traditional Colombian cuisine? Our mouths are watering for this tender pork and rice dish and their classic chicken stew - both guaranteed to be flavorful!
🛒 Ingredients and Notes for the Risotto
Pork and Spicy Smoked Sausage: The combination of pork and smoked sausage provides a rich depth of flavor, making this dish comforting and satisfying. If you're not a fan of pork, you can use chicken for this Colombian sticky rice, a combination of both, or even bacon.
Potatoes: Use yellow potatoes. They have a creamy texture that lends itself to this rice dish.
Rice: Use white rice, although you can also use brown rice for more fiber, or arborio rice, a traditional risotto rice.
Chicken Broth: Using a combination of chicken broth and water gives the rice extra flavor.
Hogao Sauce Ingredients
The hogao sauce should not be substituted with any other tomato sauce if you want the authentic flavor.
Garlic and Onions: Used for the homemade hogao tomato sauce. Some recipes also include peas and carrots.
Spices and Herbs: Fresh cilantro, cumin, sazon goya, salt, and pepper are all you need.
Bell Pepper: Use red bell pepper for a traditional sauce, but you can also use green pepper.
🔪How to Make Arroz Atollado - Step by Step
You will need a Dutch oven or a large skillet and a small saucepan to make this dish.
Step 1
- Heat three tablespoons of vegetable oil over medium-high heat in a Dutch oven or large non-stick skillet.
- Add the 1 pound of cubed pork and cook for 4-5 minutes on each side until browned outside.
- Add two cups of water and two cups of chicken broth. Season with ¼ teaspoon salt, cover, and cook on medium heat for 20 minutes.
Step 2
- Meanwhile, in a small saucepan, make hogao tomato sauce by heating three tablespoons vegetable oil, one chopped tomato, two chopped green onions, one minced garlic, ¼ cup chopped red bell pepper, one tablespoon sazon goya seasoning, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground pepper, and two tablespoons chopped fresh cilantro.
- Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.
Step 3
- To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, ½ lb smoked sausage, and hogao sauce.
- Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through about 10 minutes.
Step 4
- Remove from the heat and sprinkle with chopped fresh cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado, and hard-boiled eggs if desired. Enjoy!
📝 NOTE: Looking for the FULL recipe to print? Find the complete list of ingredients and detailed instructions in the recipe card below.
👩🍳 Helpful Tips
- Don't use long-grain rice as it cooks longer, and you might need more liquid. I always use Jasmine or Basmati unless I make Italian risotto, which requires Arborio rice.
- You can substitute pork with chicken if you prefer.
- Don't substitute the sazon goya seasoning unless you can make your own.
- If you can't use the skillet and rice recommended, you might run into these two problems:
- The liquid has evaporated, but your rice is still crunchy. Add more liquid to the dish so that the rice can finish cooking.
- The dish is cooked, but the consistency is runny. Continue cooking, stirring, until all liquid has evaporated and the dish is creamy.
👉 Variations
If you're feeling adventurous, consider mixing it up and using chicken, bacon, or a combination of both in your Colombian sticky rice recipe - the possibilities are endless!
Some recipes include peas and carrots. The hogao sauce should not be substituted with any other tomato sauce if you want the authentic flavor.
🗄 Storage Instructions
Allow the arroz atollado to cool to room temperature before transferring it to an airtight container. Keep in the refrigerator for 3-5 days.
❓ Frequently Asked Questions
Hogao is the base for many traditional Colombian dishes and is also used as a dipping sauce for fried plantains or a topping for arepas.
Most grocery stores carry the sazon goya with azafrán and other Hispanic ingredients. You can also order it online.
Yes! You can easily double the recipe, and I highly recommend it even if you're only feeding a family of four. We licked our plates clean, and I wish we had leftovers the next day. If you're cooking for one or two, cut the ingredients in half.
More International Rice Recipes
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Arroz Atollado - Colombian Pork Risotto
EQUIPMENT
- small saucepan
Ingredients
For Risotto
- 3 tablespoons vegetable oil
- 1 pound boneless country-style pork ribs or sirloin, cut into 1”x1” cubes
- 2 cups of water
- 2 cups chicken broth , and more if necessary
- ¼ teaspoon salt
- 1 cup white rice, I used Jasmine
- 1 medium yellow potato, cut into 1- inch pieces
- ½ lb chorizo, andouille or another smoked sausage, sliced
- Chopped fresh cilantro for garnish
For Hogao Tomato Sauce
- 2 tablespoons vegetable oil
- 1 medium tomato, chopped
- 2 green onions, chopped
- 1 garlic clove, minced
- ¼ cup red bell pepper, finely chopped
- 1 tablespoon sazon goya with azafrán seasoning, (one small package)
- ¼ teaspoon ground cumin
- ¼ teaspoon fresh ground pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- In a Dutch oven or large non-stick skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the 1 pound of cubed pork and cook about 4-5 minutes on each side, until cooked on the outside.
- Add 2 cups of water and 2 cups of chicken broth. Season with ¼ teaspoon salt, cover and cook on medium heat for 20 minutes.
- Meanwhile, in a small saucepan, make hogao sauce by heating 3 tablespoons vegetable oil, 1 chopped tomato, 2 chopped green onions, 1 minced garlic, ¼ cup chopped red bell pepper, 1 tablespoon sazon goya seasoning, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground pepper, and 2 tablespoons chopped fresh cilantro.
- Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.
- To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, ½ lb smoked sausage, and hogao sauce. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through, about 10 minutes.
- If necessary, add more water until the rice has a consistency similar to risotto.
- Remove from the heat and sprinkle with cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado and hard-boiled eggs if desired. Enjoy!
Notes
- Don't use long-grain rice as it cooks longer, and you might need more liquid. I always use either Jasmine or Basmati unless I'm making Italian risotto that requires Arborio rice.
- You can substitute pork with chicken if you prefer.
- Don't substitute the sazon goya seasoning unless you can make your own.
- Depending on the skillet and rice you're using (in case you can't follow recommendations), you might run into these two problems:
-
- The liquid has evaporated, but your rice is still crunchy. Add more liquid to the dish so that the rice can finish cooking.
- The dish is cooked, but the consistency is runny. Continue cooking, stirring, until all liquid has evaporated and the dish is creamy.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products and serving size.
Steffy says
Hi I'm looking to make this dish tonight I just wanted to know do you cook the chorizo first or it cooks in the water with everything else?
Jas says
Sorry for the late response. The chorizo sausage I used is smoked and already precooked (similar to kielbasa). If yours is raw, I would definitely cook it together with the pork in step one.
Laurie Pinter says
I had the pleasure of having this dish prepared for me by Jas herself this evening. It was delicious and is going to be added to my recipe collection. Thank you for the delicious meal and the even better company,
Jas says
Awe, thank you for your kind feedback, Laurie! Food is always better when shared with good company and this is one of our favorites to share! Hugs and kisses 🙂
Ron says
Hi Jas, just a quick update. My son recently visited from the US and brought a care package which contained Sazon Goya with azafrán packets as well as many other yummy things. So, last night I finally got a chance to make your Colombian Pork and Sausage Risotto. We made a couple of changes. I omitted the pork as we're trying to cut down on such, but couldn't resist adding 300 gr of fresh Spanish chorizo sausage. Also traded black beans for the potatoes ( a better carb they tell me). The dish turned out fantastic, one we're surely going to repeat. We served it with grilled Brazilian style salmon. A perfect match and a perfect meal. Thanks for this one, it's truly a keeper. Also, I've posted an image of our cook and tagged @all_thats_jas.
Jas says
Hi Ron, sorry for the late response. I did see your post on IG. Funny, I was making the recipe again around the same time as you and I changed pork to chicken and potatoes to beans and corn. I didn't even have sausage but I think the hogao sauce is what makes the dish extremely tasty. I'm so happy you all enjoyed it. I'll try it with fish next time. 🙂
Karen (Back Road Journal) says
This reminds me of a dish my husband had and loved in Barcelona. I'll be making this recipe for him soon.
Jas says
That's awesome! I hope he'll like it just as much! Thank you, Karen! xx
David says
I've never had a colombian dish before- that needs to change.
Jas says
Yes, pronto!LOL Seriously, this dish is the best!
Thanks for stopping in!
Ron says
You had me drolling just reading the title of the post. Your Arroz Atollado is right up my flavor ally. The taste must be profound with the sazon goya with saffron in it. I like to make Mexican rice with sazon goya con culantro y achiote, but I don't think I've tried using the sazon goya with saffron. This dish with a cold beer and I'm all set.
Jas says
I'm positive you will like it, Ron. The sazon goya con culantro y achiote is the one I got by mistake. I'll use it one way or the other, although I never tried it before. Mexican dirty rice sounds delicious too! And, of course, a cold beer. 🙂 Life is good!
Chelsey says
Loving all of the rich flavors going on in this Columbian risotto! The Hagao tomato sauce sounds amazing with all of the yummy spices you used. This is definitely a dish my family would love!
Jas says
Thank you, Chelsey! I'm making it again soon. 🙂
Kim | Give it Some Thyme says
Such a huge fan of risotto and love all these layers of flavor especially with the combination of pork and sausage. Nothing like one pot, comfort food recipes! Looks fabulous Jas!
Jas says
Thank you, Kim! We're hooked to this recipe!
Haley Seymour says
This recipe looks amazing! I love trying out new and fresh flavors! Sometimes risotto recipes look challenging and intimidating, but this one looks approachable and delicious! Cannot wait to try it out!
Jas says
So glad you like it, Haley! It is really easier to make than it looks. Hope you give it a try. xx
Aleka says
I have never made a traditional Columbian dish before but this recipe looks packed with flavor!! I really love any and all pork with rice so I know I’d love sausage in a spicy risotto!!
Jas says
Thank you, Aleka! This risotto really is the best I've ever had! I know you will enjoy it. 🙂