Cookbook:Rice Tamale (Pastel de Arroz)

| Cuisine of Colombia

El Pastel de Arroz (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.

Rice

 * 1½ cups rice
 * ½ cup white vinegar
 * 6 tbsp cumin
 * 1 tbsp salt
 * 2 tbsp onoto seeds
 * ½ cup corn oil or sunflower oil
 * 1 tbsp garlic powder

Filling

 * 6 chunks of tender pork
 * 6 pieces of chicken (drumsticks or cutlets recommended)
 * 6 small Vienna sausages
 * 6 small chorizos
 * 6 slices of bacon
 * Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)
 * 1 can (16 oz) Goya chickpeas
 * 3 medium potatoes
 * 3 red tomatoes
 * 12 large cabbage leaves
 * 24 large "lobster claw" leaves (can be replaced with banana plant leaves)
 * Capers, olives, and pickled onions

Rice

 * 1) Mix all the ingredients well in a large Pyrex baking dish.
 * 2) Let stand one day under the sun (this is called orear).

Assembly

 * 1) Place 1 leaf of cabbage on top of a clean working area.
 * 2) Spread ⅛ cup of the rice mixture over the cabbage leaf.
 * 3) Place one unit of each meat evenly through the pastel.
 * 4) Place pickles, chickpeas, capers, pickled onions on top of the meats.
 * 5) Place 2 slices of potato and 2 slices of tomato on top. Cover with another ⅛ cup of rice mixture.
 * 6) Cover with one leaf of cabbage.
 * 7) Place one washed lobster claw / banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.
 * 8) Cook in a large pan, covered with water, vinegar and salt, for 2 hours.

Notes, tips, and variations

 * Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika.
 * You can prepare your own pickles: For 6 pastels boil 1½ cup water, ½ cup vinegar, 4 tbsp brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, 1 large red bell pepper cut into 12 sticks, and 1 small cauliflower. Let cool down and keep refrigerated overnight, before using it.