RCI-RC.001.0150.001
Pastel de Arroz
El (Rice Tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cups
- ½ cup
- Tbs of cumin6 unit
- Tbs of salt1 unit
- Tbs of onoto seeds2 unit
- of corn oil / sunflower oil½ cup
- Tbs of garlic powder1 unit
- "Oreado" rice1 unit
- chunks of tender pork6 unit
- of chicken (I recommend drumsticks or cutlets)6 pieces
- Vienna sausages6 small
- chorizos6 small
- 6 slices
- Assorted pickles (carrot1 unitgreen beans, cauliflower, red pepper, celery)
- One 16oz. can of Goya chickpeas1 unit
- 3 medium
- 3 unit
- 12 large
- "lobster claw" leaves (can be replaced with banana plant leaves)24 large
- capers1 unitolives and pickled onions
Method
1
Rinse the rice thoroughly and par-cook it in salted boiling water until it is about halfway done, then drain and set aside. Season lightly with salt and pepper.
10 minutes
2
Cook the bacon in a large skillet over medium heat until it releases its fat and begins to crisp, then add diced red tomatoes and capers, stirring until the tomatoes soften into a fragrant sauce. Remove from heat and set aside.
12 minutes
3
Season the poultry pieces with salt, pepper, and a splash of white vinegar, then sear them in the same skillet over medium-high heat until lightly browned on all sides. They do not need to be fully cooked at this stage.
8 minutes
4
Peel and slice the potatoes into rounds about half a centimeter thick, then blanch them in salted boiling water for 5 minutes until just barely tender. Drain and set aside.
7 minutes
5
Preheat the oven to 180°C (350°F) and lightly grease a deep baking dish. Line the bottom and sides of the dish with blanched cabbage leaves, allowing them to drape over the edges.
5 minutes
6
Layer half of the par-cooked rice on the cabbage base, followed by the potato slices, seared poultry pieces, and the bacon-tomato-caper sauce. Top with the remaining rice and fold the overhanging cabbage leaves over the top to enclose the filling.
5 minutes
7
Drizzle a small amount of white vinegar over the top, cover the dish tightly with aluminum foil, and bake in the preheated oven until the rice is fully cooked and the flavors have melded together.
45 minutes
8
Remove the foil during the last 10 minutes of baking to allow the top to develop a light golden color. Let the pastel rest for 5 minutes before slicing and serving.
15 minutes