Maria Izabel
A rice dish cooked with pieces of dried meat.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sombra do Cajueiro
Maria Izabel likely originated in the interior of Brazil, reflecting the resourcefulness of early settlers and cattle ranchers. Dried meat, or 'carne seca', was a staple due to its preservation qualities in the hot climate. The dish probably developed as a way to utilize this readily available ingredient in a simple, filling meal.
Maria Izabel represents a practical and hearty dish deeply connected to the Brazilian countryside and its history of cattle ranching. It is a simple yet satisfying meal that reflects the resourcefulness and culinary traditions of the region.
Simplicity and Resourcefulness
The dish exemplifies the resourceful use of readily available ingredients, particularly dried meat, a preservation technique crucial in areas without refrigeration.
Hearty and Filling
Maria Izabel is considered a filling and substantial meal, often served as a main course for lunch or dinner, particularly in rural areas.
Regional Variations
While the core ingredients remain consistent, regional variations may exist in the types of spices and additions used to flavor the dish, reflecting local culinary preferences.
Maria Izabel is characterized by a savory and slightly salty flavor profile, primarily derived from the dried meat. The rice provides a neutral base, while onions, garlic, and other aromatics add layers of complexity.
The dominant flavor comes from the 'carne seca' (dried beef), which is typically rehydrated and shredded or diced. Its saltiness permeates the rice, creating a savory base. Onions and garlic are essential aromatics that add depth and complexity. Some variations may include bell peppers, tomatoes, or herbs like cilantro or parsley for additional flavor dimensions. The fat rendered from the meat also contributes to the richness of the dish.
Properly Hydrate the Meat
Soak the 'carne seca' in water for several hours, changing the water frequently, to remove excess salt before cooking. This is crucial to prevent the dish from being overly salty.
Adjust Salt Levels
Taste the dish frequently during cooking and adjust the salt levels accordingly, as the 'carne seca' will naturally impart saltiness to the rice.
Use Good Quality Rice
Opt for a medium-grain rice that cooks evenly and absorbs flavors well. Avoid overcooking the rice, aiming for a slightly al dente texture.
Crispy Meat Option
For added texture, try crisping the shredded 'carne seca' in a pan before adding it to the rice mixture. This adds a delightful textural contrast.
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