Main dishes
Colombian Mixed Rice (Arroz Mixto)
Colombian mixed rice with shredded chicken, pork, sausage, vegetables and scrambled egg, all in one skillet. Serves 6, in about 80 minutes.
- Total time
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
For the rice
Meats
Vegetables and eggs
For cooking and seasoning
Method
Cook the rice
Rinse 400 g rice until the water runs almost clear. Put it in a pot with 700 ml water, 1 tablespoon oil and ½ teaspoon salt. When it boils, turn the heat to the lowest setting, cover and cook for 18 minutes. Turn off the heat, rest covered for 10 minutes and fluff the grains with a fork.
Cook and shred the chicken
Season 400 g chicken breast with ¼ teaspoon salt and ¼ teaspoon pepper. Brown it in a large skillet with 1 tablespoon oil over medium heat, covered, 7 to 8 minutes per side, until the center reaches 74 °C. Rest it for 5 minutes and shred it with two forks.
Brown the pork
In the same skillet, with 1 tablespoon oil over medium-high heat, brown 300 g pork loin cut in 2 cm cubes with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 8 to 10 minutes, stirring now and then, until no pink remains inside.
Add the sausage
Add 200 g sausage cut in 1 cm slices to the skillet and cook for about 4 minutes, turning them, until browned.
Sauté the vegetables
Move the meat and sausage to a plate. In the same skillet, with 1 tablespoon oil, sauté 1 diced carrot for 4 minutes. Add 1 diced red bell pepper, 100 g peas and 4 chopped scallions and cook for 4 more minutes.
Scramble the eggs
Push the vegetables to one side of the skillet and pour 3 beaten eggs into the free space. Scramble for 1 to 2 minutes until fully set and mix them in with the vegetables.
Mix with the rice
Add the rice, shredded chicken, pork and sausage. Sprinkle in 1 teaspoon annatto and mix with a wooden spoon for 3 to 4 minutes over medium heat, until the rice is evenly colored and piping hot. Taste and adjust the salt.
Serve
Serve the rice hot, straight from the skillet or on plates, with lime or lemon wedges and, if you like, fried ripe plantain slices.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/6 of the recipe, about 370 g)
- Protein
- 37.7 g
- Carbohydrates
- 61 g
- Fat
- 28.7 g
- Sodium
- 856 mg
Estimate per serving. Sausage values vary a lot by brand.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Colombian arroz mixto is made with fluffy white rice, shredded chicken, browned pork cubes and sausage, a sauté of carrot, bell pepper, peas and scallions, and scrambled egg. Everything is mixed in one skillet with a little annatto, which gives it its color.
It takes 30 minutes of prep and about 50 of cooking. It serves 6.
Frequently asked questions
Can I use leftover rice?
Yes, cold rice turns out fluffier. You need about 1.2 kg of cooked rice, which is what 400 g of raw rice makes; skip step 1.
What can I use instead of pork?
More chicken breast or beef cut in 2 cm cubes, cooked until no pink remains inside.
How long does it keep in the fridge?
Up to 3 days in an airtight container if you chill it within the first hour after cooking. Reheat until steaming hot.
