DISH RESEARCH · Side dish
Arroz de Fríjol Cabecita Negra
Colombian Atlantic-coast rice cooked with black-eyed peas, vegetables, cumin and annatto.
About Arroz de Fríjol Cabecita Negra
Arroz de Fríjol Cabecita Negra is a rice-and-black-eyed-pea dish associated with Colombia’s Atlantic coast. This profile follows Erica Dinho’s Colombian version, in which the peas and rice share the peas’ cooking liquid; it does not fold in the separate Córdoba coconut-milk variation.
Black-eyed peas give the rice an earthy, gently nutty base. Onion, garlic, scallion and red bell pepper add sweetness and savoury depth, while cumin, cilantro and annatto bring warm spice, herbal freshness and a golden-red tint.
The finished grains are separate yet moist, dotted throughout with creamy, intact peas and small pieces of aromatic vegetables. It is substantial enough for a meatless plate but is also served as a side dish.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arroz de Fríjol Cabecita Negra
Erica Dinho Atlantic Colombian black-eyed-pea rice.
- Vegetable oilCooking fat
- Long-grain white riceRice base
- GarlicAromatic
- OnionAromatic
- ScallionAromatic
- Red bell pepperAromatic
- AnnattoColouring spice
- CuminSeasoning
- Black-eyed peasLegume
- CilantroHerb
- SaltSeasoning
- Ground pepperSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Vegetable oil:
- Long-grain white rice:
- Garlic:
- Onion:
- Scallion:
- Red bell pepper:
- Annatto: . The Colombian source term achiote is mapped to approved annatto.
- Cumin:
- Black-eyed peas:
- Cilantro:
- Salt:
- Ground pepper: . The source does not specify pepper colour; black pepper is the closest approved navigation identity, while the exact identity remains unresolved.
Origins & food traditions
The selected complete recipe identifies the dish as popular in Colombia’s Atlantic region. A supporting reference places arroz de fríjol cabecita negra on Colombia’s Caribbean coast and distinguishes a Córdoba coconut-milk variation.
Countries
- Colombia
- ColombiaCatalogue link pending review
Cuisines & regions
- Colombian
- Caribbean Colombian
- Colombian Caribbean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.