RCI-MT.004.0002.001

Pastel de Arroz

Name: Pastel de Arroz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1½ cups of rice; ½ cup of white vinegar; 6 unit Tbs of cumin; 1 unit Tbs of salt; 2 unit Tbs of onoto seeds; ½ cup of corn oil / sunflower oil; 1 unit Tbs of garlic powder; 1 unit "Oreado" rice; 6 unit chunks of tender pork; 6 pieces of chicken (I recommend drumsticks or cutlets); 6 small Vienna sausages; 6 small chorizos; 6 slices of bacon; 1 unit Assorted pickles (carrot (green beans, cauliflower, red pepper, celery)); 1 unit One 16oz. can of Goya chickpeas; 3 medium potatoes; 3 unit red tomatoes; 12 large cabbage leaves; 24 large "lobster claw" leaves (can be replaced with banana plant leaves); 1 unit capers (olives and pickled onions)

El (Rice Tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays a

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

of rice
1½ cups
of white vinegar
½ cup
Tbs of cumin
6 unit
Tbs of salt
1 unit
Tbs of onoto seeds
2 unit
of corn oil / sunflower oil
½ cup
Tbs of garlic powder
1 unit
"Oreado" rice
1 unit
chunks of tender pork
6 unit
of chicken (I recommend drumsticks or cutlets)
6 pieces
Vienna sausages
6 small
chorizos
6 small
of bacon
6 slices
Assorted pickles (carrot
green beans, cauliflower, red pepper, celery)
1 unit
One 16oz. can of Goya chickpeas
1 unit
potatoes
3 medium
red tomatoes
3 unit
cabbage leaves
12 large
"lobster claw" leaves (can be replaced with banana plant leaves)
24 large
capers
olives and pickled onions
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pastel de Arroz

Ingredients

Method

What Makes This Variant Distinct