Arroz Paisa

Ingredients

• 3 cup Cooked white rice (preferably long-grain rice, cooked in advance and cold)
• 250 g Pork belly (Chicharrón) (chopped into small pieces for frying)
• 2 Santa Rosano Chorizo (sliced)
• 0.5 lb Chicken breast (cubed)
• 1 Sweet plantain (diced and fried)
• 2 Scallions (finely chopped for the sofrito)
• 1 Tomato (chopped for the sofrito)
• 0.5 cup Sweet corn (kernels or canned)
• 2 tbsp Soy sauce
• 0.5 tsp Turmeric (for yellow color)
• Vegetable oil (for frying the proteins and plantain)

Steps

1. 1

   Prepare the pork belly by cutting it into small pieces and fry in hot oil until well browned and crispy. Remove and set aside.

2. 2

   In the same fat or a little oil, brown the Santa Rosano chorizo slices until cooked. Remove and set aside.

3. 3

   Season the chicken breast cubes and brown them in the same pan until fully cooked. Remove and set aside.

4. 4

   In the remaining fat in the pan, prepare a robust sofrito with the chopped scallions and tomato until the onion is translucent.

5. 5

   Add the cooked white rice (which should be cold and fluffy) to the sofrito.

6. 6

   Incorporate the turmeric to give the rice a vibrant yellow color and add the soy sauce, mixing well so the rice is infused with the flavors.

7. 7

   Add the sweet corn, the reserved chicken breast cubes, and the chorizo slices.

8. 8

   Incorporate the fried sweet plantain cubes and the crispy pork belly.

9. 9

   Gently mix everything over low heat so the flavors integrate and the rice heats up evenly before serving.

Notes

It is essential that the rice is cooked several hours in advance and completely cold so that when mixed with the sofrito and meats, it doesn't become mushy and maintains its fluffy texture.

Nutrition per serving

• rice
• lunch
• colombian food
• main course
• pork belly
• paisa