Colombian creamy rice with beef, baby potatoes and sweet pepper topped with crispy plantain

Instructions

1. 1

   1. In a large pot, heat 1 tablespoon of oil over medium heat. Season the beef flank with 1 teaspoon of salt, the black pepper, and half of the cumin. Brown it for 6 to 8 minutes until colored on all sides.

2. 2

   2. Add 3 cups (720 ml) of the beef broth and the bay leaf. Once it comes to a boil, reduce the heat, cover, and cook for 35 to 40 minutes until the beef is tender. Remove the meat, shred it, and reserve 2 cups (480 ml) of the cooking broth for the rice.

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   3. Meanwhile, make the hogao. In a skillet, heat 1 tablespoon of oil and the butter over medium heat. Add the scallions, garlic, and sweet pepper. Cook for 3 minutes, then stir in the tomato, tomato paste, annatto, the remaining cumin, and a pinch of salt. Cook for 10 minutes, stirring, until thickened.

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   4. In another skillet, heat the remaining tablespoon of oil. Fry the ripe plantain cubes for 4 to 5 minutes until deeply golden and crisp around the edges. Drain on paper towels or a rack and set aside.

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   5. In the clean pot or in a heavy casserole, combine the rice with the hogao and cook for 2 minutes over medium heat so the grains absorb the flavors.

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   6. Add the shredded beef, baby yellow potatoes, and the reserved 2 cups (480 ml) broth plus the remaining 2 cups (480 ml) hot broth. Adjust salt if needed. Cook uncovered until it reaches a gentle boil.

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   7. Once boiling, lower the heat to the minimum, cover partially, and cook for 18 to 22 minutes, stirring 2 or 3 times to create a creamy texture without sticking. If it needs more moisture, add a little more hot broth or hot water during cooking.

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   8. When the rice is tender and the potatoes are cooked through, turn off the heat and add the fresh cilantro and lime juice. Let it rest, covered, for 5 minutes.

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   9. Serve the creamy rice hot and finish each portion with the crispy ripe plantain on top.

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    10. If you want to keep it warm before serving, transfer it to an oven-safe dish and cover it. Hold at 200 °F / 95 °C for up to 15 minutes so it does not dry out.