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Welcome, you are in Marca País
Welcome, you are in Marca País
Discover Colombian rice and its flavor in each region of the country.
Did you know that in each region of Colombia a different rice is cooked? Discover these dishes that tell stories and highlight the culinary richness of the country of beauty.
Rice is a staple food on Colombian tables, and its preparation varies by region. Each part of the country has created unique dishes with this grain, blending it with local ingredients and culinary traditions that reflect Colombia's biodiversity and gastronomic richness. In this culinary journey through the country of beauty, we present different rice versions. Discover them all!
Coconut Rice – Gran Caribe Colombiano
Coconut rice is one of the most iconic dishes of the Gran Caribe Colombiano, especially typical in Bolívar, Atlántico, and Magdalena. This dish combines white rice cooked in coconut milk with a hint of salt and sugar, achieving a subtle balance between sweet and savory. Some versions include raisins and costeño cheese to enhance its distinctive flavor. The result is a creamy, slightly caramelized rice served alongside fried fish, plantain slices, and fresh salad.
This dish stands out for its unique flavor and cultural roots in the region. The use of coconut, abundant in the area, reflects the cultural richness of the Gran Caribe Colombiano. This preparation is more than a side dish: it is a symbol of identity, culinary tradition, and Caribbean flavor.
Andes Occidentales Colombianos – Paisa Rice
In Antioquian cuisine, paisa rice stands out as a dish full of flavor, abundance, and tradition. It combines white rice with a generous mix of meats like chorizo, shredded pork, and bacon, along with vegetables such as carrot, peas, and bell pepper. Everything is blended with a well-seasoned sofrito, allowing its versatility to adapt to various ingredients. Undoubtedly, it is a highly appreciated dish in Colombia's gastronomic culture.
It is often served with ripe plantain slices, fried egg, avocado, and arepa, forming a complete and hearty dish. This typical Colombian food reflects the region's distinctive flavor, becoming a blend of tradition, creativity, and seasoning that enriches the culinary identity of the Andes Occidentales.
Pacífico Colombiano – Arroz Atollado
Arroz atollado is an emblematic dish of Valle del Cauca, named for its thick, creamy texture, resulting from cooking rice in abundant broth until it becomes “atollado” or moist, similar to a rustic risotto. It is prepared with pork, chicken, longaniza, or chorizo and often includes creole potato, peas, onion, garlic, and spices that give it an unmatched flavor. Some versions add pork ribs and corn on the cob.
It is an ideal dish for family gatherings and is common in Pacifico Colombiano lunches. Arroz atollado exemplifies Vallecaucan cuisine, characterized by ingredient blends, slow cooking, and homemade flavor. It is served with avocado, ají, and sometimes topped with a boiled or fried egg.
Andes Orientales Colombianos – Chicken Rice
Chicken rice is one of the most representative and beloved dishes of Colombian cuisine. Its preparation varies slightly by region, but essentially it is a colorful, delicious mix of rice, shredded chicken, vegetables like carrot, bell pepper, onion, and a touch of spices that give it its characteristic homemade flavor.
It is often cooked in a single pot, allowing all ingredients to absorb the chicken and sofrito flavors, resulting in a juicy texture and irresistible aroma. This dish is popular not only for its taste but also for its versatility: it is served at family gatherings, celebrations, and lunches. It can be accompanied by creole potatoes, ripe plantain, avocado, and is often garnished with fresh cilantro.
Macizo Colombiano – Arroz Tapado
Huilense rice, or arroz tapado, is an emblematic dish of the Huila department, known for its mix of white rice with meats (usually pork and chicken), huilense longaniza, potato, peas, carrot, a flavorful sofrito, and other Colombian foods. The name “tapado” comes from covering the mixture with banana leaves during its final cooking, giving it a smoky aroma and a unique moist texture.
It is served with fried ripe plantain, huilense ají, and sometimes a boiled egg or fresh salad. More than a dish, arroz tapado reflects Huila's culinary identity, combining everyday ingredients with careful preparation that highlights the region's flavor and tradition.
Amazonía - Orinoquía Colombiana - River Fish Rice
River fish rice is a simple yet deeply connected dish to the natural environment of the Colombian Amazonía. It is made with white rice cooked in fresh fish broth—such as bocachico, doncella, or sábalo—along with onion, garlic, and ají. In some versions, it is cooked together as a thick stew, similar to an Amazonian arroz atollado, while in others, the rice is served as a side to separately cooked fish.
It is typically served with fariña, cooked plantain, or yuca, key elements in Amazonian diets. Its smoky flavor, the freshness of the fish, and the simplicity of the preparation make it a reflection of local cuisine: a recipe that speaks to the ancestral knowledge of indigenous communities.
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