4 cups of uncooked rice (800 g)
3 1/2 liters plus 3 cups of water
1 1/2 tablespoons of salt or to taste
750g of lean dried meat (charque), cut into cubes and soaked in brine to desalinate
2 medium onions, chopped
1 medium bell pepper, chopped
2 medium tomatoes, chopped
1/3 cup of coriander
150g of dried shrimp (soaked in water, then remove shells and heads)
1 1/2 cups of olive oil (360ml)
A pinch of black pepper
4 cups of uncooked rice (800 g)
3 1/2 liters plus 3 cups of water
1 1/2 tablespoons of salt or to taste
750g of lean dried meat (charque), cut into cubes and soaked in brine to desalinate
2 medium onions, chopped
1 medium bell pepper, chopped
2 medium tomatoes, chopped
1/3 cup of coriander
150g of dried shrimp (soaked in water, then remove shells and heads)
1 1/2 cups of olive oil (360ml)
A pinch of black pepper
In a large pot, cook the rice in 3 1/2 liters of water with salt, over high heat, until it becomes well-cooked and mushy
Wait for it to dry out, stirring constantly with a wooden spoon to prevent sticking at the bottom of the pot. Reserve
Place the charque in a medium pot with the remaining water and bring to a boil over high heat for 35-40 minutes
Do not let the meat become too soft. Reserve
Chop the onion, bell pepper, tomato, coriander, and soaked shrimp. Reserve
Divide the dendëa (olive oil) into two equal parts
Fry the cooked charque in one part over high heat until it becomes crispy. Reserve
In another pot with the remaining dendëa, sautà the shrimp mixture over medium heat, stirring constantly, for about 15 minutes or until a thick sauce forms
Add black pepper and adjust seasoning
Arrange the rice in a round or oval baking dish
Make a depression in the center and add the shrimp mixture
Top with the crispy charque
736 calories per serving
