Picadillo de Res con Papas y Arroz Blanco

Dice the yellow onion and mince the garlic. Finely chop the tomatoes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.

Add the garlic and cook for 1 minute until fragrant. Add the diced tomatoes and cook until they break down and create a rich sauce, about 8 minutes. This is your hogao — the soul of Colombian cooking.

Push the hogao to the side of the skillet. Add the remaining olive oil and let it heat up.

Add the ground beef to the hot oil. Break it up with a wooden spoon and cook until browned, about 6-7 minutes.

Add the ground beef to the hot oil. Break it up with a wooden spoon and cook until browned, about 6-7 minutes. Use a meat thermometer to verify internal temperature reaches 160°F (71°C) before proceeding.

Peel and dice the potatoes into small cubes. Add them to the skillet with 1/4 cup of water. Cover and cook for 10 minutes until the potatoes are tender.

Uncover, taste and adjust salt. Fold in the fresh cilantro and let everything simmer together for 2 more minutes.

Rinse the white rice in cold water until the water runs clear. Drain well.

In a medium pot, heat the olive oil over medium heat. Add the rice and toast it for 2 minutes, stirring constantly.

Add the water and salt. Bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes until water is absorbed.

Add 3 cups of water (or chicken broth) and salt. Bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes until water is absorbed.

Serve the picadillo de res con papas alongside a generous portion of white rice. ;