Arroz con Queso y Pimentón Recipe (Green Pepper and Cheese Rice)

Ingredients

• 80 g (½ cup)grated onion
• 2garlic cloves, minced
• 150 g (1 cup)green bell pepper, diced
• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• 710 ml (3 cups)water
• 370 g (2 cups)long-grain rice
• to tastesalt
• 150 g (1½ cups)grated queso blanco or mozzarella

Instructions

1. 1

   Cook the vegetables

   Heat the olive oil and butter in a medium pot over medium heat. Add the onion, green pepper and garlic, and cook, stirring, until tender, about 5 minutes.

2. 2

   Coat the rice

   Add the rice and salt, then stir quickly for about 1 minute, until the grains are well coated.

3. 3

   Simmer the rice

   Add the water and bring it to the boil over high heat. Reduce the heat to low, stir once, cover tightly and simmer for 20 minutes. Add the cheese.

4. 4

   Rest and fluff

   Turn off the heat and leave the rice covered for 7 minutes. Fluff it with a fork and serve warm.

What is arroz con queso y pimentón?

This Colombian side dish combines rice with green pepper and cheese. It is associated with the Sucre department in Colombia’s Caribbean region and is often served alongside traditional seafood dishes.

The vegetables soften in oil and butter before the rice simmers, giving the grains a savoury base. Cheese added at the end brings a creamy, salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 17g protein, 79g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the cheese contributes protein and the oil, butter and cheese provide much of the fat. Pair a serving with seafood or another protein and vegetables to make a more balanced plate.

Build a savoury base

Vegetables: Cook the onion, green pepper and garlic until tender, rather than rushing straight to the rice. This softens their texture and gives their flavour time to infuse the cooking fat.

Fat: Olive oil and butter are used together to cook the vegetables. Keep the heat at medium so the garlic does not brown too quickly.

Choose the cheese

Queso blanco: This is the named option in the recipe and gives the rice a mild, savoury finish.

Mozzarella: The recipe also allows grated mozzarella. Grate it before you start so it is ready to add after the rice has simmered.

Get the rice texture right

Coating: Stir the rice with the cooked vegetables for about 1 minute, until the grains are coated. This is a brief step; keep the rice moving and avoid letting it stick.

Simmering: Once the water boils, reduce the heat to low and cover the pot tightly. Stir only once as directed, then leave the rice to cook for 20 minutes.

Allow time to rest

Resting: After adding the cheese, turn off the heat and leave the pot covered for 7 minutes. The covered rest is part of the method, so resist the temptation to uncover it early.

Finishing: Fluff the rice with a fork before serving warm. This loosens the grains without compressing them.

What to serve with it

Seafood: In keeping with its Colombian serving tradition, pair the rice with a seafood main. Its mild, cheesy flavour can sit alongside a range of seafood dishes.

A balanced plate: Add vegetables or a salad alongside the rice, especially if the main dish is rich. Serve the rice warm as a side rather than as the only component of the meal.

Recipe notes & tips

• Grate the onion and cheese before heating the pot so they are ready when needed.
• Keep the vegetables moving as they cook to help them soften evenly.
• Use a pot with a lid that fits tightly for the covered simmer.
• Measure the water and rice carefully to keep the stated proportions.
• Leave the rice covered for the full 7-minute rest before fluffing.

Variations

• Use queso blanco: Choose it for the cheese option specified in the recipe.
• Use mozzarella: Swap in grated mozzarella for a mild, stretchy finish.
• Add extra pepper: Increase the green pepper for a stronger vegetable presence.
• Serve with seafood: Pair the rice with a Colombian-style seafood main.
• Add a salad: Serve a crisp salad alongside the warm rice.

Common mistakes to avoid

• Browning the garlic: Keep the heat at medium and stir with the other vegetables until they are tender.
• Skipping the coating step: Stir the rice with the vegetables for about 1 minute before adding water.
• Lifting the lid often: Keep the pot tightly covered during the 20-minute simmer.
• Stirring repeatedly: Stir once after reducing the heat, then let the rice simmer undisturbed.
• Serving too soon: Leave the pot covered for 7 minutes after turning off the heat.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions