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- Ingredients
- Recipe
- Aguhinha rice6 cup
- Onion1/2 unit(s)
- Garlic Cloves3 unit(s)
- Calabrian sausages6 unit(s)
- Diced Bacon270 g
- Bay leaves5 unit(s)
- Charque500 g
- Black pepper to taste
- Parsley to taste
- Water to taste
- Unsalt the jerky overnight. Cook under pressure just to get softer. Then undo.
- Prepare the mise en place: Cut half an onion into thin half moons, finely chop the garlic cloves. Remove the sausage cover and cut diagonally (not so thin, kind of rustic).
- Put a kettle of water to boil over high heat. Place a large pan over medium heat and drizzle with oil. When it warms up, put the bacon, before golden add the sausage, sauté for a while longer.
- Add the onion until wilted. Then add the garlic and sauté for 1 minute.
- Add the beef jerky, bay leaves and rice. Mix well and scrape the inside of the pan to get all the flavor.
- Drizzle the rice with water until completely covered. Season with black pepper to taste. See if you need salt (sausage, bacon and beef jerky already have a lot of salt). Cover the pan partially.
- When the water dries, check if the grain is cooked, if not, water it with more boiling water until it ALMOST covers the grains.
- After the water has dried completely and the grain is well cooked, wash, dry and finely chop the parsley and throw it on the surface of the rice without mixing. Cover the pan completely, turn off the heat and let the steam cook for 5 minutes with the heat off.
- Then mix well and serve next. If you prefer, you can chop the parsley over the already plated rice, it is very good too.
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