Colombian creamy rice with smoked pork, sweet corn and guava hogao

Instructions

1. 1

   1. Shred the cooked smoked pork loin into medium strands and toss it with the lime juice, 1/4 teaspoon salt, and black pepper. Set aside.

2. 2

   2. In a wide pot or deep skillet, heat the vegetable oil and 1 tablespoon of the butter over medium heat. Add the scallions, garlic, and red bell pepper; cook for 4 minutes until softened.

3. 3

   3. Add the tomato, half of the cilantro, cumin, annatto, and another 1/2 teaspoon salt. Cook for 8 minutes, stirring, until a thick hogao forms.

4. 4

   4. Stir the chopped guava into the hogao and cook 3 minutes more so it partially breaks down and perfumes the sauce.

5. 5

   5. Add the white rice and stir for 2 minutes to lightly toast it and coat it with the hogao. Add the sweet corn kernels and mix well.

6. 6

   6. Pour in 750 ml (about 3 1/4 cups) of the hot chicken stock, add the shredded smoked pork, and bring to a gentle simmer. Lower to medium-low heat, cover partially, and cook for 18 minutes, stirring 2 or 3 times to create a creamy texture.

7. 7

   7. If the rice absorbs the liquid before becoming tender, add the remaining 150 ml (about 1/2 cup) hot stock little by little until fully cooked. The rice should be creamy, not dry.

8. 8

   8. Turn off the heat and stir in the remaining 1 tablespoon butter, the rest of the cilantro, and half of the queso costeño. Adjust salt to taste and let it rest, covered, for 3 minutes.

9. 9

   9. Serve the creamy rice hot and finish with the remaining queso costeño on top. If you want to keep it warm before serving, place it in an oven at 200 °F / 95 °C for up to 10 minutes, well covered so it does not dry out.