A southern Brazilian one-pot rice that cooks cured beef with onion and tomato, rustic, savory, and built from camp-style cowboy cooking.
25 min prep 35 min cook 69 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the dried meat in hot water for 20 minutes, then chop it.
Saute the meat, onion, and pepper in the pot for 10 minutes.
Add the tomatoes and cook for 4 minutes until they release their juices.
Add the rice and stir until it is coated with the oil.
Add hot water and cook over low heat for 25 minutes.
Let the rice rest for 10 minutes so the meat aroma settles into the grains.
💡 Tip: Avoid stirring often during cooking; letting one side of the meat touch the pot for 2 to 3 minutes builds a savory browned layer.
🍽️ Serving suggestion: Serve hot with parsley over the top, farofa on the side, and a lime wedge.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~490
kcal calories
23
g protein
51
g carbs
21
g fat
3.6g
Sugar
2.6g
Fiber
8.8mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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