Arroz Maria Isabel is a dish originating from the northeastern state of Piauí, featuring rice, carne do sol, bacon, and annatto, responsible for the distinctive coloring of the dish.
One theory regarding its name suggests that the chef who first prepared it had two daughters, one named Maria and the other Isabel.
Another hypothesis refers to women who decided to chop the meat and mix it with rice so that men on the road (tropeiros) could also consume protein during travel, and among them, there might have been a Maria Isabel, or perhaps they used it themselves to have meat to eat.
In the Rio Grande do Sul region, there is a similar recipe, but made with charque instead of carne do sol, which, although similar, has a different preparation process, and it is called:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 2.2 lbs rice (basmati type)
- 1.1 lbs carne do sol (or dried meat)
- 7 oz bacon (bacon)
- 1 tbsp annatto (annatto)
- 2/3 cup vegetable oil
- 1 clove garlic
- 1 onion
- 2 quarts water
- to taste parsley
- to taste salt
Steps
Leave the carne do sol in water overnight, changing it every 4 hours for at least 12 hours, then boil in water for 40 minutes.
In a skillet, heat the oil and fry the bacon and cubed meat.
Remove excess oil.
Add the onion, garlic, annatto and mix.
Finally, add the rice and boiling water and mix well.Adjust the salt.
Cover and let the water dry for about 15-20 minutes.
Serve with parsley
FAQ (Questions and Answers)
What is the difference between Carne do sol, Charque, and Carne seca?
Carne do sol can be made with goat meat and beef. The meat is opened, cut, and lightly salted. It is then left to rest in ventilated places until it is dry on the outside.
Charque is made from beef cuts and is typical of the Southern region. It receives a layer of salt on each side and is then hung in an airy place to dry. Sometimes this process occurs above wood stoves, giving the meat a smoky touch.
Carne seca follows a similar preparation process to carne do sol, but instead of lightly salting the meat, for carne seca, the beef is dipped in brine, stacked, and then spread out to dehydrate.What is bacon?
It is bacon.
What is annatto?
It is annatto.
