Arroz Atollado

Arroz Atollado
Servings: 10 Start to Finish 1 hr 30 mins


  • 1 cup extra-virgin olive oil (preferably cold-pressed)
  • 6 scallions, finely chopped
  • 5 cloves garlic, finely minced
  • 2 large, ripe tomatoes, finely chopped
  • 3 tablespoons finely chopped chipotle in adobo
  • 5 sprigs fresh cilantro, divided
  • Fine sea salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin, plus more for seasoning
  • 3 pounds pork ribs, cut into 1 1/2-inch pieces
  • 5 cups dry long-grain rice
  • 2 cups fresh or frozen peas
  • 3 medium carrots, minced

Make It

1. Heat olive oil in a 7-quart pot over medium heat. When hot, add the scallions and garlic, and saute until fragrant, about 5 minutes. Add tomatoes and chipotle in adobo, and cook for 3 minutes. Chop up 4 of the cilantro sprigs, add to the pot, and cook for another 2 to 3 minutes.

2. Stir in 1 1/2 tsp. salt, 1 1/2 tsp. pepper, and cumin. Add pork ribs and brown on all sides, 5 to 7 minutes. Stir in 10 cups water. Add rice, peas, and carrots, and stir again. Drop in the remaining cilantro sprig.

3. Cook, covered, over medium heat until water has been mostly absorbed and rice grains have opened, about 60 minutes. Turn off heat; leave covered for 10 minutes.

4. Taste broth and season with more salt, cumin, and black pepper if necessary.