Smoked or Dried Meat with Rice

🥩 Previously smoked or dried meat is gently tenderized and folded into fragrant rice with vegetables.

Ingredients

• 🥩 450 g smoked or dried beef or goat, bought from a reliable supplier
• 🍚 400 g long-grain rice, rinsed until the water is nearly clear
• 🧅 2 medium onions, chopped
• 🍅 3 ripe tomatoes, crushed, and 1 optional tbsp tomato paste
• 🥕 2 carrots, diced, and 1 pepper, sliced
• 🧄 3 garlic cloves, crushed, and 1 tsp grated ginger
• 🫒 2 tbsp oil, reduce if the meat is fatty
• 🌿 1 tsp cumin, black pepper and ground coriander to taste
• 💧 850 ml hot water or unsalted stock, adjusted for the rice
• 🧂 Salt only after tasting; optional lemon, parsley and chilli

Preparation

Read the label, check storage and rinse the smoked or dried meat quickly. If very salty or hard, cover with cold water and refrigerate for 30 to 60 minutes, then discard the water.

Cut the meat into even pieces. Put it in a saucepan with 600 ml hot water, cover and simmer for 35 to 50 minutes until chewable; drying method affects the time.

Meanwhile rinse and drain the rice. Prepare the vegetables separately and keep hot water nearby to adjust cooking.

Heat the oil in a large pot. Add onions and cook over medium heat for 6 to 8 minutes until translucent, without browning them.

Stir in garlic, ginger, cumin, pepper, coriander and tomato. Cook for 8 to 10 minutes, stirring, until the raw tomato taste fades and the base thickens.

Add carrots, pepper and tender meat with some strained cooking liquid. Simmer for 10 minutes, then taste the liquid before adding any salt.

Add drained rice and about 250 ml reserved cooking liquid, adjusting total liquid to the rice variety. Cover and cook over low heat for 18 to 22 minutes without stirring.

Turn off the heat and rest covered for 10 minutes, then fluff gently with a fork. Finish with lemon or herbs and serve hot; cool leftovers promptly.