RCI-RC.004.0166.001
Majao
Majao from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 5 cups
- charque (dry and salty meat)1/2 pound
- 1 cup
- Onion (without washing)1/2 cupthinly sliced
- tomato1/2 cuppeeled and minced
- salt (if charque is not very salty)1/4 teaspoon
- 1/2 cup
- seeds urucú soaked in 1/2 water cup (paprika will also work)4 unit
- water or broth1/2 cup
- 1 teaspoon
Method
1
Heat a drizzle of oil in a medium saucepan over medium heat until shimmering.
2 minutes
2
Dice the tomato into small pieces and add it to the hot oil, stirring occasionally until it softens and releases its juices.
5 minutes
3
Pour the water into the saucepan with the softened tomato and bring the mixture to a gentle boil over medium-high heat.
5 minutes
4
Season the broth with salt to taste, stirring to combine.
1 minutes
5
Rinse the rice under cold water until the water runs clear to remove excess starch.
2 minutes
6
Add the rinsed rice to the boiling broth, stir once, and reduce the heat to low.
1 minutes
7
Simmer the broth uncovered, stirring occasionally, until the rice is tender and the liquid has taken on a light, clear tomato-tinted color.
18 minutes
8
Taste and adjust salt if needed, then ladle the majao into bowls and serve hot.
1 minutes