Colombian Brothy Rice with Smoked Pork, Creole Potatoes and Sweet Corn with Cilantro Lime Drizzle

Instructions

1. 1

   1. Heat a wide pot or heavy casserole over medium-high heat. Add the vegetable oil and brown the smoked pork for 5 to 6 minutes, stirring, until lightly caramelized on the edges. Remove and set aside.

2. 2

   2. In the same pot, reduce to medium heat and add the scallions, tomato, red bell pepper, and garlic. Cook for 6 to 8 minutes until a juicy sofrito forms. Stir in the ground annatto, ground cumin, dried oregano, 3/4 of the salt, and the black pepper.

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   3. Add the rinsed long-grain white rice and sauté for 2 minutes so it absorbs the sofrito. Add half of the chopped fresh cilantro and mix well.

4. 4

   4. Pour in the hot broth and hot water. Once it comes to a boil, add the creole potatoes and sweet corn kernels. Return the smoked pork to the pot and stir gently.

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   5. Cook uncovered over medium-low heat for 18 to 22 minutes, stirring once or twice to keep the rice from sticking. If the rice absorbs too much liquid before becoming tender, add a little more hot water.

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   6. When the rice is almost done and the creole potatoes are tender, cook 8 to 10 minutes more over low heat until the texture is brothy and creamy, not dry. Adjust with the remaining salt if needed.

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   7. While it finishes cooking, make the drizzle: mix the remaining scallions, the rest of the fresh cilantro, the lime juice, and the lime zest in a bowl. Let it stand for 5 minutes.

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   8. Turn off the heat and let the brothy rice rest for 3 minutes. Serve in deep bowls, finish with the cilantro-lime drizzle, and top with the diced avocado.

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   9. If you want to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes, adding a few tablespoons of water if it thickens too much.