Brazilian BBQ Rice Recipe with Xtra Mojo

What you need

• 1 smoked calabresa sausage, sliced
• 3 bacon strips, sliced
• 1/2 brown onion, diced
• 2 garlic cloves, minced
• 1 tomato, diced
• 1 red capsicum, diced
• 1 red chilli, diced
• 1 bunch coriander, chopped
• 1 tablespoon Xtra Mojo
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 2 cups basmati rice
• 3 cups chicken stock
• 2 teaspoons salt
• 200 g rump steak
• the same weight of leftover barbecue meat, which is what the dish was made for

Method

1. Cook the rump steak on the barbecue or in a fry pan over high heat to your liking, then rest it and dice it into small cubes.
2. Heat the butter and olive oil in a large casserole pan over medium high heat. Brown the bacon and calabresa, then remove and set aside.
3. In the same pan, cook the onion, tomato, capsicum, coriander roots and garlic until softened.
4. Return the bacon, sausage and diced steak to the pan and stir through.
5. Add the rice, stock and salt. Stir well and bring to a gentle simmer, then cook on low for about 15 minutes, until the rice is tender and the liquid is absorbed.
6. Turn off the heat and rest the rice for another 15 minutes to finish cooking.
7. Finish with fresh coriander and serve with a fried egg on top.