Colo-Rican Rice with Pork

So I took a recipe for Puerto Rican rice, and my best recollection of Arroz con Pollo from Colombia, and spliced together what I now call

Colo-Rican Rice with Pork

Colo-Rican Rice.  The boys both voted to put it in the regular dinner rotation, so that is all the recommendation I need.  This dish is not spicy-hot, at all.  I added some pepper sauce to my portion and it made it just about right.  One note, if you are not going to spice it up, consider at least salting it, or increasing the amount of salt in the recipe.

Prep Time: 15 minutes

Cook TIme: 30 minutes

Serves: 4


  • 1 1/2 tsp vegetable oil (or lard if you are really into clogged arteries)
  • 1 1/2 pounds boneless pork, cut into cubes (1×1 inch max)
  • 1/2 cup onion, chopped
  • 7 baby carrots, chopped in food processor
  • 2 tbs minced garlic
  • 1 15 ounce can peas
  • 2 packets of GOYA culantro and achiote seasoning
  • 1/2 cup tomato sauce (if you don’t use GOYA sauce, spice it a bit with dashes of ground cumin, cayenne pepper and garlic powder)
  • 1/2 tsp salt
  • dash ground black pepper
  • OPTIONAL – 1/2 cup chopped olives and pimentos
  • 3 cups water
  • 2 cups rice


  1. In a large pot, heat oil and brown pork cubes, onions and carrots.
  2. Stir in garlic and cook another 2 minutes
  3. Add remaining ingredients (except rice) and bring to a boil.
  4. Stir in rice.
  5. Cover and cook for 20 minutes


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