Colombian-Style Creamy Beef Rice with Pumpkin, Sweet Corn and Guascas Hogao

Instructions

1. 1

   Season the beef flank with 4 g (3/4 tsp) salt, black pepper, cumin, and lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a large pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Brown the beef on all sides for 8 to 10 minutes. Add 250 ml (1 cup) water if needed, cover, and cook over low heat for 35 minutes, or until the meat is tender. Remove, let cool slightly, and shred. Reserve the cooking juices as well.

3. 3

   In the same pot, add the remaining 30 ml (2 tbsp) oil. Add the scallions, tomato, red bell pepper, and garlic. Cook over medium heat for 8 minutes, stirring, until a thick hogao forms.

4. 4

   Add the dried guascas, ground annatto, and grated panela. Cook 2 minutes more so the hogao becomes fragrant and evenly colored.

5. 5

   Add the white rice and stir for 1 minute to lightly coat it with the hogao. Mix in the shredded beef, diced pumpkin, and sweet corn.

6. 6

   Pour in the hot beef broth and the reserved beef juices. Adjust with the remaining 6 g (1 tsp) salt. Bring to a gentle boil.

7. 7

   Once it starts boiling, reduce the heat to very low, cover partially, and cook for 22 to 25 minutes, stirring carefully twice so it does not stick, until the rice is tender and the pumpkin has partially broken down, creating a creamy texture.

8. 8

   Turn off the heat, add the fresh cilantro, and let it rest covered for 5 minutes so the rice can finish settling.

9. 9

   Serve hot with sliced avocado on top or on the side. If you want to keep the dish warm before serving, you may transfer it to an oven-safe dish and hold it at 200°F / 95°C for up to 15 minutes, tightly covered.