Por
Master Receita Solta
"Arroz de hauçá is a dish of deep Afro-Brazilian heritage that unites cooked rice with sun-dried meat sautéed in onion, garlic, and bell pepper. It is a complete, aromatic meal rich in history, traditionally celebrated in Bahia."
- Sautéing the carne de sol with garlic and onion in olive oil releases fragrant fat that stains and seasons the rice grains. - The preliminary frying of the rice in the sauté seals the grain and ensures it cooks fluffy without getting mushy. - The mandatory 10-minute rest in the turned-off and covered pan allows the steam to settle and complete the cooking.
Heat the olive oil in a large pot and sauté the onion and garlic until golden.
Add the shredded carne de sol and mix well, letting it brown for a few minutes.
Incorporate the bell pepper and tomato, and cook for 5 more minutes.
Add the rice and stir to coat it with the flavors of the sauté.
Despeje a água fervente, adicione sal e pimenta a gosto.
When the water starts to boil again, reduce the temperature and cover the pot.
Cook over low heat for about 20 minutes or until the water has been absorbed.
Turn off the heat and let the rice rest covered for 10 minutes.
Encontramos os melhores utensílios e ingredientes para você preparar Hausa Rice: A Striking Delight of Brazilian Culture com perfeição.
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- Serve the rice with the classic dried shrimp sauce blended with palm oil drizzled over the top. - Add half a cup of coconut milk to the rice cooking to enrich the base with traditional milky notes. - Sprinkle chopped fresh cilantro and thin green chives at the moment of removing the pot from the heat.
- Carne de sol can be replaced with desalted and shredded carne-seca or cooked and cleaned charque. - The green bell pepper can be replaced by red or yellow bell pepper to provide sweeter notes. - Traditional olive oil can be replaced by palm oil or clarified butter for authentic Bahian flavor.
Store the Hausa rice in an airtight container in the refrigerator for up to 3 days. Reheat in the covered pan over low heat, dripping three tablespoons of hot water to loosen the grains without drying out the shredded meat.
This rice freezes perfectly in individual portions in well-sealed containers for up to 2 months. To defrost, transfer to the refrigerator the day before and heat in the microwave for 2 minutes, stirring halfway through.
It is the perfect combination to serve with slices of plantain fried in butter, homemade chili pepper sauce, and dendê farofa. A green leaf salad with fresh tomato slices brings freshness to the meal.
Cut the meat into cubes, boil in water for 15 minutes, drain, and repeat the process if the salt is still concentrated.
In the classic terreiro version, the rice is cooked very soft with coconut milk and served with the meat and shrimp sauce on top.
Yes, use brown rice increasing the water to 5 cups and the cooking time to about 40 to 45 minutes.
Cook the carne de sol in a pressure cooker for 25 minutes until it shreds effortlessly before incorporating it into the pan sauté.
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