Arroz Carreteiro

Take 500 g of charque that's already been soaked and boiled: pat it dry, then shred it into fibers or cut it into small pieces. At the same time, bring some water to a boil.

In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the bacon and fry for 4–5 minutes, until it browns and renders its fat.

Add the onion and sauté for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds, just until fragrant, without letting it brown.

Add the charque and bay leaf, stir, and fry for 3 minutes. Add the rinsed rice and warm it through for 1–2 minutes, so the grains get coated in the meaty fat.

Pour in the hot water, add black pepper, and season very carefully with salt, since the charque is already salty. Bring to a boil, cover, and cook over the lowest heat for 15–18 minutes without stirring, until the rice has absorbed the water.

Remove the pot from the heat and let the rice rest, covered, for 5 minutes so it finishes cooking and turns out fluffy.

Remove the bay leaf, gently fluff the arroz carreteiro with a fork, sprinkle with fresh parsley, and serve hot.