Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of charqui (dried beef), shredded
- 1 tablespoon of soy sauce
- Salt and pepper to taste
- Cilantro leaves for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot and cook according to the instructions.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the red and green bell peppers to the skillet and sauté for another 2-3 minutes until they are slightly softened.
4. Add the shredded charqui to the skillet and stir to combine with the vegetables. Cook for 2-3 minutes until the charqui is heated through.
5. Add the cooked rice to the skillet and stir to combine with the charqui and vegetables. Drizzle the soy sauce over the rice and stir to distribute evenly.
6. Season with salt and pepper to taste.
7. Serve the charqui rice bowls hot, garnished with cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 6g
Carbohydrates per serving: 44g
Protein per serving: 15g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of white rice.
- Any type of dried meat, such as jerky, can be used instead of charqui.
- Any type of bell pepper can be used, or other vegetables such as carrots or zucchini can be added.
Variations:
- Add a fried egg on top of each rice bowl for extra protein.
- Add a tablespoon of peanut butter to the soy sauce for a Thai-inspired flavor.
- Use leftover cooked chicken or beef instead of charqui.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Use a sharp knife to shred the charqui into thin strips.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the charqui rice bowls in individual bowls, garnished with cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a mixed green salad.
Troubleshooting advice:
If the rice is too sticky, rinse it more thoroughly before cooking. If the rice is too dry, add a splash of water or broth to the skillet before adding the rice.
Food safety advice:
Make sure the charqui is fully cooked before adding it to the skillet.
Food history:
Charqui, also known as ch'arki or jerky, is a traditional method of preserving meat that originated in South America.
Flavor profiles:
Savory, salty, slightly spicy
Serving suggestions:
Serve the charqui rice bowls hot as a main dish for lunch or dinner.
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