Gaucho Recipe: Charque Carreteiro

Carreteiro rice is an emblematic dish of the gaucho kitchen.Originally from the time of the drovers, who needed robust and easy to prepare meals during their long journeys, this dish is a delicious way to celebrate the culinary tradition of Rio Grande do Sul. Let's go to the recipe!

### Ingredients:
- 500 g of beefed (dried meat)
- 2 cups of white rice
- 1 large chopped onion
- 4 cloves of crumpled garlic
- 1 chopped red pepper
- 3 tomatoes without skin and seedless, chopped
- 1/4 cup chopped parsley
- 4 tablespoons of oil
-Salt and black pepper to taste
- 4 cups of hot water

### Preparation:

1. ** Desalt the charque: **
- Cut the beever into small pieces and place in a large bowl with water.Soak for 12-24 hours, changing the water a few times to remove excess salt.

2. ** Cook the charque: **
- Drain the desalted beeft and place in a pan with fresh water.Let it cook for about 1 hour or until soft.Drain and set aside.

3. ** Rice preparation: **
- In a large pan, heat the oil and sauté the onion and garlic until golden.
- Add the cooked beef and sauté for a few minutes until it starts to brown.
- Add the peppers and tomatoes, cooking until the pepper sizes.
- Add the rice, mixing well with the other ingredients of the pan.
-Add the hot water, season with black pepper, and if you need, adjust the salt carefully.

4. ** Cooking: **
- Reduce the fire and let the rice cook with the semi-cobertal pan until the water is absorbed and the rice is soft.

5. ** Finish: **
- Turn off the heat and add the chopped parsley.Mix well and let stand for a few minutes with the pan completely covered for the flavors to integrate.

6. ** Serve: **
- Serve the warm coreteiro, accompanied by a good salad of green leaves or a crumb.

This dish is a true celebration of gaucho cuisine and brings intense and comforting flavors, perfect for a family meal.Enjoy!