This mixed rice is served as much as Arroz con Pollo in the coastal zones of Colombia, where there is plenty of seafood year-round. It is a hearty meal that can be prepared with or without Chorizo. Dry beef and pork are sometimes used in its preparation, as well as free-range hens instead of chicken. Nowadays, though, this is the way it is prepared most often.
In a medium pot over medium heat, place the rice, chicken stock, salt, bouillon cube, 2 tablespoons of oil, and 1 teaspoon of color*. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes, or until you see the rice very close to the surface of the water. Add the peas, cover and reduce the heat to low. Cook for 15 minutes and set aside.
In a large sauté pan over medium heat, place the remaining 3 tablespoons of oil. Add the onions and garlic, and sauté for 5 minutes. Add the carrots, green beans, the remaining bouillon cube and 1 teaspoon of color, and the cumin*, and cook for 10 minutes more. Next add the chicken and chorizo; stir, cover and cook for 5 minutes. Uncover the pot and add the ham and shrimp; stir and sauté for 5 minutes more.
Stir this mixture into the rice, and continue to cook over low heat for 10 minutes.
Add the parsley and serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
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