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Today we bring you the Colombian version of the risotto, the #atollao, a mixed rice full of protein and flavor.


2 Colombian chorizo´s Toluca

4 tablespoons of canola oil

1/2 lb pork, minced

1/2 lb beef, minced

2 large chicken breasts, boneless and minced

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

2 cloves of garlic, minced

1 medium large onion, chopped

1 cup noodles broken into

1-inch pieces

3 cups long-grain white rice

6 cups of water 1 bouillon cube, to give it color

1 cube chicken seasoning Salt

How to make it:

1. Heat a large skillet over medium and heat two tablespoons of canola oil. Add the bell peppers, garlic and onion. As soon as they are golden brown, add the meats (pork, beef, chicken and sliced Chorizo) so that they are also fried.

2. Stir well so that the meats cook well. Cook for about 10 minutes

3. In a smaller skillet add two tablespoons of oil and cook the noodles until they turn dark golden, but be careful not to burn them, then set them aside from the heat and set aside

4. In a large pot over medium heat add the vegetables and meats, the noodles and finally the three cups of rice; stir very well. Add the 6 cups of water, salt to taste and the cubes of color and seasoning. Cook the rice until the water has evaporated for about 20 to 30 minutes. Lower the heat to low and cover the pot. Cook for about 20 more minutes

A mixed rice full of protein and flavor.

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