Ingredients
- 300 g rice
- 300 g dried beef, desalted and chopped
- 100 g Creole sausage (linguiça calabresa)
- 1 onion
- 3 garlic cloves
- 1 tomato
- 2 tablespoons oil
- 700 ml hot water
- Salt, pepper and chives
Step-by-step
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- Boil the desalted dried beef for 15 minutes, drain and set aside.
- Add the onion, garlic and tomato: chop 4 sec/speed 5. Add the oil and sauté 5 min/120°C/speed 1.
- Add the beef and sliced sausage: sauté 8 min/120°C/reverse/spoon speed.
- Add the rice and hot water. Cook 16 min/100°C/reverse/spoon speed.
- Let rest 5 minutes with the lid on so the rice finishes absorbing the liquid.
- Sprinkle with chives and serve.
Tips
- An iconic dish of southern Brazil, ideal for using up barbecue leftovers.
- If it turns out dry, add a little more hot water while resting.
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