Delicious Paisa Rice
Dive into the vibrant world of Paisa rice, a mouthwatering dish that brings a taste of Colombia right to your table! With its fragrant blend of aromatic spices, tender rice, and hearty additions like savory chorizo and fresh veggies, this easy-to-make recipe is sure to impress. Get ready to savor every bite of this colorful and comforting culinary delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 pimentón
- cilantro fresco (picado)
- 3 dientes de ajo
- 1 cebolla cabezona
- maíz tierno al gustooptional
🥩Meat & Seafood(3)
- 1 pechuga (cuadritos)
- 4 chorizos
- 500g de panceta (chicharrón) (1.1 lbs)
🫙Pantry Staples(1)
- 500g de arroz (cocido) (17.6 oz)
📦Other(1)
- 1 plátano maduro (frito en cuadritos)
Nutrition (per serving)
Calories
1227
Protein
44g
Carbs
63g
Fat
90g
👨🍳 Instructions
- 1
Cut the pork belly into pieces, season with salt, and fry in its own fat.
- 2
In another pan, fry the diced chicken breast and season with garlic and salt.
- 3
Once the chicharrón is ready, remove it and fry the chorizos in the remaining fat.
- 4
Prepare a sofrito with chopped onion, garlic, and bell pepper.
- 5
Then, mix in the cold rice, soy sauce, all the meats, chicharrón, fried plantain, chorizo, and a good portion of sweet corn.
- 6
Mix well, finish with fresh cilantro on top, and enjoy.
💡 Pro Tips
- ✓Render pork belly at 325°F for 12-15 minutes until fat reaches 90% translucency before removing chicharrón; this temperature extracts maximum fat (rendering 85-90% of total fat) while keeping meat tender, whereas higher heat causes the exterior to harden before interior fat releases.technique325°F, 12-15 minutes, 85-90% fat extraction
- ✓Cool cooked rice to 40-45°F before mixing into the sofrito base; warm rice causes starch gelatinization to reverse, creating a mushy consistency, while cold rice maintains its firm structure during the final high-heat toss.timing40-45°F, prevents starch retrogression
- ✓Add soy sauce directly to the sofrito (onion, garlic, peppers) at 350°F for 45-60 seconds before introducing rice; this allows the 15-18% salt content to distribute evenly and permits Maillard reaction compounds to develop, creating umami depth rather than flat saltiness.technique350°F, 45-60 seconds, 15-18% salt concentration
- ✓Fry plantain cubes separately at 350°F for 3-4 minutes until edges caramelize (165-170°C internal temp), then add only in the final 30 seconds of rice mixing; this prevents them from breaking down into the rice while maintaining their crispy-creamy 2:1 ratio of caramelized exterior to soft interior.timing350°F, 3-4 minutes separate frying, 30 seconds final mix
- ✓Toss finished rice on medium-high heat (375°F) for exactly 2 minutes to evaporate excess moisture and allow meats' rendered fats (5-7% of final dish weight) to coat each grain, creating a cohesive texture; over-tossing past 2 minutes causes oil separation and dryness.timing375°F, 2 minutes, 5-7% fat content by weight
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Delicious Paisa Rice
Dive into the vibrant world of Paisa rice, a mouthwatering dish that brings a taste of Colombia right to your table! With its fragrant blend of aromatic spices, tender rice, and hearty additions like savory chorizo and fresh veggies, this easy-to-make recipe is sure to impress. Get ready to savor every bite of this colorful and comforting culinary delight!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 pimentón
- cilantro fresco (picado)
- 3 dientes de ajo
- 1 cebolla cabezona
- maíz tierno al gustooptional
🥩Meat & Seafood(3)
- 1 pechuga (cuadritos)
- 4 chorizos
- 500g de panceta (chicharrón) (1.1 lbs)
🫙Pantry Staples(1)
- 500g de arroz (cocido) (17.6 oz)
📦Other(1)
- 1 plátano maduro (frito en cuadritos)
Nutrition (per serving)
Calories
1227
Protein
44g
Carbs
63g
Fat
90g
👨🍳 Instructions
- 1
Cut the pork belly into pieces, season with salt, and fry in its own fat.
- 2
In another pan, fry the diced chicken breast and season with garlic and salt.
- 3
Once the chicharrón is ready, remove it and fry the chorizos in the remaining fat.
- 4
Prepare a sofrito with chopped onion, garlic, and bell pepper.
- 5
Then, mix in the cold rice, soy sauce, all the meats, chicharrón, fried plantain, chorizo, and a good portion of sweet corn.
- 6
Mix well, finish with fresh cilantro on top, and enjoy.
💡 Pro Tips
- ✓Render pork belly at 325°F for 12-15 minutes until fat reaches 90% translucency before removing chicharrón; this temperature extracts maximum fat (rendering 85-90% of total fat) while keeping meat tender, whereas higher heat causes the exterior to harden before interior fat releases.technique325°F, 12-15 minutes, 85-90% fat extraction
- ✓Cool cooked rice to 40-45°F before mixing into the sofrito base; warm rice causes starch gelatinization to reverse, creating a mushy consistency, while cold rice maintains its firm structure during the final high-heat toss.timing40-45°F, prevents starch retrogression
- ✓Add soy sauce directly to the sofrito (onion, garlic, peppers) at 350°F for 45-60 seconds before introducing rice; this allows the 15-18% salt content to distribute evenly and permits Maillard reaction compounds to develop, creating umami depth rather than flat saltiness.technique350°F, 45-60 seconds, 15-18% salt concentration
- ✓Fry plantain cubes separately at 350°F for 3-4 minutes until edges caramelize (165-170°C internal temp), then add only in the final 30 seconds of rice mixing; this prevents them from breaking down into the rice while maintaining their crispy-creamy 2:1 ratio of caramelized exterior to soft interior.timing350°F, 3-4 minutes separate frying, 30 seconds final mix
- ✓Toss finished rice on medium-high heat (375°F) for exactly 2 minutes to evaporate excess moisture and allow meats' rendered fats (5-7% of final dish weight) to coat each grain, creating a cohesive texture; over-tossing past 2 minutes causes oil separation and dryness.timing375°F, 2 minutes, 5-7% fat content by weight