- 5 cups water
- 1/2 pound charque (dry and salty meat)
- 1 cup rice
- 1/2 cup Onion (without washing), thinly sliced
- 1/2 cup tomato, peeled and minced
- 1/4 teaspoon salt (if charque is not very salty)
- 1/2 cup oil
- 4 seeds urucú soaked in 1/2 water cup (paprika will also work)
- 1/2 cup water or broth
- 1 teaspoon salt
- In a large pot, pour the five cups of water and set it to boil over high heat. Once it is boiling add charque and let it cook until it is tender. Remove from heat and shred the meat.
- To the water where meat cooked, add rice and salt. Let it cook over medium heat for twenty-five minutes more or less, until the rice is well cooked, but not dry.
- In a small casserole heat 1/4 cup of oil over medium heat. Add the shredded meat and stir-fry until golden. Remove from heat.
- In casserole, add the remaining 1/4 cup of oil and heat it over high heat. Add the Onion and stir-fry for a while. Add tomato, urucú, water or broth, and salt. Let cook for five minutes. Then add the fried shredded meat and mix. Finally, add the meat mixture to the rice pot. Mix everything. For good results, the whole mixture does not have to be dry. If necessary, add some water or broth.
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