Pore Arroz Seco (Llanos Rice with Lard, Onion and Garlic)
Separate, fragrant rice cooked with the simple seasonings recorded in Casanare.
Arroz seco is recorded in the Colombian Ministry of Culture inventory as an everyday rice preparation from Pore, Casanare. The description names locally grown rice, traditionally dehusked with a wooden pilón, and seasoning with onion, garlic and pork lard. A second inventory entry from Trinidad describes a closely related version with pilao rice, onion and lard. These records anchor the dish in the Llanos without making one household formula universal.
The inventory gives no measured quantities or complete cooking method. This practical home adaptation uses packaged long-grain rice and a measured water ratio, while keeping the documented seasoning profile. The source says the rice was cooked without washing; packaged rice is generally clean, so this version follows that practice and asks you to inspect the grains for debris rather than rinse them.
The goal is a dry, tender pot of rice with separate grains and a quiet savory aroma. Pork lard carries the onion and garlic through the rice without turning the dish into a heavily seasoned pilaf. Use a heavy saucepan with a close-fitting lid, resist stirring during the covered simmer, and let the rice stand before fluffing.
