Name: Atollado de arroz con carne salada y queso: Quibdó Rice
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 10 h 5 min
Cuisine: Colombian
Ingredients: 375 g long-grain white rice, rinsed and drained; 250 g commercially prepared salted beef; 2 L cold water, for soaking the beef if required by its label; 1.5 L fresh water, for cooking the beef; 1.1 L water for the rice, plus up to 250 ml boiling water held in reserve; 125 g ripe tomato, finely chopped; 125 g yellow onion, finely chopped; 12 g fresh roof-garden-style herbs, finely chopped (use a local mix; cilantro, basil and a little oregano are practical examples); 15 ml neutral oil; 125 g firm white cheese, crumbled or cut into small pieces; 0–1 g fine salt, only if needed after tasting

Wide wooden-table view of the rice and salted beef dish with plantain leaves behind the bowl.

Region Quibdó, Chocó, Colombian Pacific

Category Thick rice main course with salted beef and cheese

Active preparation About 30 minutes

Cooking time About 1 hour 35 minutes, depending on the beef

Total time About 10 hours 5 minutes, including an overnight desalting soak when the label requires it

Ingredients ↓

Overview

Atollado de arroz con carne salada y queso: Quibdó Rice

A thick, moist rice dish with salted beef, roof-garden herbs and cheese

This everyday rice dish comes from Quibdó in Chocó. Rice cooks with tomato, onion and local roof-garden herbs until soft and thick; salted beef and cheese make it a hearty main course. The documented household recipe uses generous amounts of rice, salted meat, cheese and vegetables, but leaves the liquid and timing to the cook. This smaller four-serving version makes those choices practical for a home kitchen.

Salted beef products differ in salt level and preparation. Choose a commercially prepared product, follow its label for soaking and cooking, and taste before seasoning. A covered refrigerated soak is needed only when the package calls for desalting. The cheese variety is not fixed; use a firm white cheese that softens without releasing too much liquid.

Ingredients

375 g long-grain white rice, rinsed and drained
250 g commercially prepared salted beef
2 L cold water, for soaking the beef if required by its label
1.5 L fresh water, for cooking the beef
1.1 L water for the rice, plus up to 250 ml boiling water held in reserve
125 g ripe tomato, finely chopped
125 g yellow onion, finely chopped
12 g fresh roof-garden-style herbs, finely chopped (use a local mix; cilantro, basil and a little oregano are practical examples)
15 ml neutral oil
125 g firm white cheese, crumbled or cut into small pieces
0–1 g fine salt, only if needed after tasting

Method

Check the beef label Read the package directions before starting. If it calls for desalting, cover the beef with cold water in the refrigerator and soak it for the stated time, changing the water as directed. Drain and discard the soak water.
Cook the salted beef until tender Put the beef in a saucepan with fresh water and cook it according to the package directions until fully cooked and tender. Product cuts vary, so use the label's timing and doneness guidance. Reserve up to 500 ml of cooking liquid only if it tastes mild; shred or cut the beef small.
Soften the aromatics Heat the oil in a heavy pot over medium-low heat. Add the onion, tomato and herbs and cook gently until softened and fragrant, stirring so they do not brown heavily.
Start the rice Stir in the rinsed rice and rice-cooking water. Bring it to a gentle boil, then lower the heat, cover and simmer, stirring occasionally from the bottom. Add some mild beef cooking liquid if desired, keeping the measured rice liquid in mind.
Add the beef When the rice has begun to soften, fold in the cooked beef. Continue simmering until the grains are tender and the mixture is thick and moist. If it tightens before the rice is done, add reserved boiling water a little at a time.
Fold in the cheese Add the cheese and stir gently until hot and partly softened. Taste before adding salt; the beef and cheese may already season the rice sufficiently.
Serve while moist Remove from the heat when the rice is soft and cohesive, with visible pieces of beef and cheese. Let it stand briefly, then serve hot. Add a splash of boiling water if it becomes too firm while waiting.

Practical guidance

Practical

Practical guidance

Salted beef may be sold ready to cook or may need a long refrigerated soak. The package directions take priority. Keep it chilled during any soak, discard soak water and never use soaking to make meat with an uncertain storage history safe. Cook it until tender before combining it with the rice. “Roof-garden herbs” refers to the fresh aromatic mix available locally. Cilantro, basil and a little oregano make a useful substitute when the original local herbs are unavailable. The source does not name a cheese variety; choose a firm white cheese and add salt only after tasting. Cooked rice should be served hot. Refrigerate leftovers in shallow containers within two hours, keep them at 4°C or colder, and reheat until steaming hot throughout, reaching 74°C. The dish thickens as it stands, so loosen leftovers with a little water while reheating.

Final notes

Note 1: Salted beef and white cheese vary in sodium; taste the finished rice before adding salt. Note 2: The thick, moist texture is the aim. Keep a little boiling water nearby and serve soon after cooking.

Nutrition per serving

Serving size: 1/4 of the recipe, about 400–450 g depending on moisture
Calories: 610 kcal
Carbohydrates: 75 g
Protein: 30 g
Fat: 16 g
Fibre: 3 g
Sodium: 1,500 mg

Atollado de arroz con carne salada y queso: Quibdó Rice

Ingredients

Ingredients

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Atollado de arroz con carne, pacó y queso: Quibdó Rice

Sancocho de cerdo ahumado con carne salada y pacó: Quibdó Smoked Pork Sancocho

Cocido de chiguachía y bollo de supías: Choachí's Dry Cocido and Corn Bollo