Arroz con Jaiba is a tasty seafood treat from Colombia that brings the coast to your table! It’s a flavorful rice dish cooked with fresh crab meat, veggies, and spices, giving it a rich, savory taste. Along Colombia’s Caribbean coast, this dish is a celebration of the sea, often made for family gatherings or special days. Served with a side of avocado or plantain chips, it’s a meal that feels like a beach party in every bite!
Let me take you back to my uncle’s house by the coast, where the sound of waves mixed with the smell of cooking arroz con jaiba. He’d gather us kids around as he stirred the pot, telling tales of fishing trips. Now, I’m sharing his simple steps with you. Let’s cook this Colombian Arroz con Jaiba together—grab your pot, and let’s dive in!
Ingredients (Serves 4-6)
- For the Crab and Marinade:
- 500g (1 lb) fresh crab meat (or cleaned crab legs, chopped)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- Juice of 1 lime
- 1 clove garlic, minced
- For the Rice and Veggies:
- 2 cups long-grain white rice, rinsed
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/2 cup frozen peas (or fresh if you have them)
- 1 medium carrot, diced small
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (or achiote for color)
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 4 cups seafood or chicken broth (or water with 1 bouillon cube)
- 1 bay leaf
- Salt and pepper, to taste
- For Serving:
- 1 ripe avocado, sliced
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges
- Plantain chips (optional)
Equipment Needed
- Large pot with a lid
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs (for handling crab)
- Serving bowls or a platter
Step-by-Step Instructions
Step 1: Marinate the Crab
I start by giving the crab a little flavor, just like my uncle did. Put the crab meat or chopped crab legs in a bowl. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, minced garlic, and the juice of 1 lime over it. Mix it gently with your hands so the crab soaks up the goodness. Let it sit for 20-30 minutes while you chop the veggies. This makes the crab taste amazing!
Memory: My uncle would laugh and say, “The lime wakes up the crab!” We’d watch the sea while it marinated.
Step 2: Chop the Veggies
Let’s get the veggies ready for our rice. Finely chop the onion, red bell pepper, and tomato. Mince 2 more cloves of garlic, and dice the carrot into small pieces. Measure out your peas. I love piling them on the counter—it feels like I’m getting ready for a big coastal feast!
Tip: If you don’t have fresh crab, canned crab meat works too—just drain it well before marinating.
Step 3: Cook the Veggies
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and garlic. Stir with a wooden spoon for 5 minutes until they soften and smell good. Toss in the chopped tomato, 1 teaspoon cumin, 1 teaspoon turmeric (or achiote), and 1/2 teaspoon smoked paprika if you’re using it. Cook for 3-4 minutes until the tomato turns into a thick sauce. This is the base of our dish!
Memory: My uncle would let us stir the veggies, saying, “You’re part of the magic!” It made us feel like little chefs.
Step 4: Add the Crab
Gently add the marinated crab to the pot, stirring it into the veggie mix. Cook for 2-3 minutes to let the crab release its flavor—don’t overcook it, or it’ll get tough. The kitchen will start smelling like the seaside, and that’s when the fun really begins!
Tip: If using crab legs, add them a bit later with the broth so they don’t overcook.
Step 5: Add the Rice and Broth
Now it’s time for the rice! Add 2 cups of rinsed white rice to the pot and stir it around so it mixes with the veggies and crab. Pour in 4 cups of broth (or water with a bouillon cube), add the bay leaf, and stir in the peas and diced carrot. Taste the broth and add a pinch more salt and pepper if it needs it—I usually do. The broth should be tasty since it’ll cook everything.
Tip: Rinsing the rice keeps it fluffy and stops it from sticking too much.
Step 6: Simmer the Dish
Bring the pot to a boil, then lower the heat to a simmer. Cover with a lid and cook for 20-25 minutes. Don’t lift the lid too often—the steam needs to stay in to cook the rice and crab just right. The rice should soak up the broth, and the crab should be tender. If you’re using crab legs, check they’re heated through.
Memory: My uncle would tap the lid and say, “Let it sing!” We’d wait, dreaming of the ocean.
Step 7: Rest and Fluff
Turn off the heat and let the pot sit, covered, for 5 minutes. This lets the flavors settle. Take off the lid, remove the bay leaf, and fluff the rice with a fork. The rice should be golden and creamy, with the crab and veggies mixed in beautifully.
Tip: If it’s too wet, let it sit uncovered for a few minutes. If it’s too dry, add a splash of broth and stir.
Step 8: Serve It Up
Scoop the arroz con jaiba into big bowls or onto a platter, making sure everyone gets some crab and rice. Add sliced avocado on the side—it’s creamy and perfect with the dish. Sprinkle chopped cilantro on top for a fresh taste, and serve with lime wedges and plantain chips if you have them. It’s a meal that feels like a beach party!
Serving Idea: Put the bowls on the table with the avocado and lime in little dishes—let everyone add their own, just like a coastal feast!
Cooking Tips for Arroz con Jaiba
- Crab Choices: Fresh crab is best, but frozen or canned works if you can’t get it. Just adjust the cooking time—canned crab needs less.
- Rice Tip: Long-grain rice keeps it light, but if you like it creamier, mix in a spoonful of butter at the end.
- Veggie Swap: No peas or carrots? Try corn or green beans—they’ll add color and taste.
- Spice It Up: Add a chopped chili with the veggies if you like heat, or serve with ají sauce on the side.
- Leftovers: Store in the fridge for up to 2 days. Reheat in a pot with a splash of broth to keep it moist—microwaving works too, just cover it.
- Make Ahead: Cook the veggies and crab a day before. When ready, add rice and broth to finish it off.
Why You’ll Love This Arroz con Jaiba
Arroz con Jaiba is like a taste of Colombia’s coast in every bite! The tender crab, golden rice, and fresh veggies make it so comforting, and the seaside flavors take me back to my uncle’s house. This recipe is simple but special, perfect for a cozy dinner or when you want to share a piece of Colombia with friends. You’ll feel the ocean breeze with every spoonful—I know I do!
Nutritional Information (Per Serving, Approx.)
- Calories: 400-450 kcal
- Protein: 20g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 4g
- Sodium: 800mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The flavors get even better the next day!
- Freezing: Freeze in portions for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pot over low heat with a splash of broth or water to keep it moist. Microwave works too, but cover with a damp paper towel.
Final Thoughts
Making Arroz con Jaiba takes me back to my uncle’s coastal kitchen, where the sound of the sea mixed with the smell of cooking crab. This recipe is easy to follow and full of flavor, bringing a taste of Colombia’s Caribbean to your home. Serve it with a big smile, and let the crab-filled rice make your meal special.