Ingredients:
1250 milliliters (5 cups) of water
500 grams. (1/2 kilo) charque ( dehydrated meat)
250 grams (1 cup) rice
100 milliliters (1/2 cup) of oil
15 grams (1/2 head) cebolla picada fina
25 grams (1/2 cup) fine cut peeled tomato
125 milliliters (1/2 cup) of bouillon
Salt
To accompany :
2 slices of fried cooked yuca, per person
½ fried banana, per person
1 fried egg, per persona
Tomato sauce and raw onion

Empty the water in a pot, once boiled add the charque and let it cook until it is soft, take it out and cut it in little pieces.

Add rice and salt to the water where the charque boiled, let it cook in low heat for twenty minutes or until it is cooked, but not dry.

Pour oil in a separate casserole. Put it in high heat; add the cut charque, fry until it is golden.
Put the rest of the oil in another casserole, first fry the onion until it is golden, then add tomato, water, bouillon and salt. Let it cook a few minutes; add the fried charque and mix well. Pour all this preparation to the pot of rice, shake. Watch that it does not get dry.

Serve with fried egg, fried banana and fried yuca, put the tomato sauce and onion on top.