INGREDIENTS
- 1 tablespoon oil
- 1/2 cup bacon (cut into small cubes)
- 1 piece of minced garlic
- 1 small piece of chopped onion
- 200 grams of dry meat (cooked) coarsely shredded
- 2 skinless, seedless tomatoes, chopped
- 1 and 1/2 cup (tea) CAMIL Rice
- 1 teaspoon salt
- 3 cups of water (boiling)
- 1 tablespoon chopped parsley
PREPARATION MODE
In a pan, heat the oil over medium heat and fry the bacon until golden brown. Add the garlic, onion and dried meat and sauté for a few minutes. Add the tomatoes, rice, salt and boiling water.
Cook, with the pan partially covered, for 10 minutes or until the liquid dries up and the rice is cooked. Cover the pan and set aside for 5 minutes. Add the green smell and serve next.
TIPS
To desalt and shred the dried meat, place it in a bowl, cover with water and soak for 12 hours, changing the water at least 3 times. Drain, place in a pressure cooker and cover with water.
Cover and cook for about 20 minutes, counting from the beginning of the pressure. Remove the pan from the heat, wait until all the steam comes out and check the doneness. If necessary, return to the fire for a few more minutes. After cooking, defund and use in the preparation of the recipe.
- Preparation time: 30 minutes
- Yields 4 servings
