Classic Brazilian Prato Feito Plate

This traditional Brazilian Prato Feito brings together comforting beans and rice crisp farofa sizzling beef with onions and a quick salad all on one plate. It is a staple lunch all over Brazil known for its simplicity and the true homemade feeling it gives. I always think of Sunday lunches with family bustling in the kitchen fries bubbling away and the classic aroma of onions and garlic filling the house. If you want a taste of everyday Brazil this is where to start.

When I first learned to make Prato Feito every kitchen smelled like this around lunchtime in my São Paulo neighborhood. Now it takes me right back and makes every weeknight a little special.

Ingredients

• White rice: gives a soft base that soaks up all the sauces use long grain for the fluffiest texture and look for unbroken grains
• Pinto beans: bring creaminess and protein soaking them overnight cuts down on the cooking time and helps them get super tender
• Bay leaf: brings a gentle herbal aroma fresh leaves make a world of difference
• Vegetable oil: used for sautéing gives a neutral base for flavors choose a light high smoke point oil
• Onion: builds the flavor base especially when sautéed take the time to use a fresh firm onion
• Garlic: adds warmth and depth stick with fresh cloves as pre-minced garlic can taste flat
• Beef steaks: the centerpiece go for sirloin or rump with even marbling for juiciness
• Butter: used for richness when cooking steak and farofa choose unsalted for better control
• Black pepper: adds gentle heat freshly cracked always gives the best flavor payoff
• Manioc flour: essential for farofa choose coarse ground for crispy texture and a nutty flavor check for a light color and a fresh earthy smell
• Lettuce, tomato, carrot (for the salad): offer crunch brightness and color use crisp lettuce ripe tomato and a firm carrot for freshness
• Potatoes (for fries): look for starchy varieties like Russet for maximum crispiness
• Olive oil and vinegar: elevate the side salad a good quality olive oil adds great flavor
• Salt: brings out every element in this dish use a fine salt for seasoning and flaky to finish if you like

Step-by-Step Instructions

Cook the beans:

Rinse soaked beans and cover with plenty of fresh water in a pressure cooker or large pot add the bay leaf and bring to a gentle boil let them cook until completely soft which should take about thirty to forty minutes keep an eye on the water level topping up as needed. In a skillet heat one tablespoon vegetable oil over medium and add the chopped onion and minced garlic sauté until translucent and fragrant then add in your cooked beans along with a ladle of their broth let this simmer for about ten minutes with a pinch of salt so the flavors meld.

Prepare the rice:

In a pot heat one tablespoon oil over medium and gently cook one minced garlic clove until just golden stir in the rice to coat each grain then pour in two cups water with a pinch of salt once it comes to a boil reduce the heat cover and cook until the water is absorbed and the rice is tender about fifteen minutes fluff with a fork at the end.

Make the farofa:

Melt butter in a dry skillet over medium heat then add the minced garlic stirring until you can smell that garlicky aroma pour in the manioc flour and stir constantly letting it toast and turn golden this takes about three to five minutes season with a pinch of salt for the iconic crunchy finish.

Cook the steak and onions:

Season steaks on both sides with salt and black pepper heat butter or oil in a heavy skillet until just shimmering cook the steak for two to three minutes on each side or to your favorite doneness remove and let it rest then drop sliced onions into the same pan letting them caramelize in the steak juices until deeply golden and soft.

Fry the potatoes:

Heat enough oil in a pot or deep fryer to fully submerge your fries aim for about three inches deep let it get shimmering hot throw in your potato sticks in batches so the oil stays hot cook until golden and crisp then transfer to a paper towel lined plate and sprinkle immediately with salt.

Prepare the salad:

Arrange shredded lettuce sliced tomato and grated carrot on your serving plate keep the vegetables nice and cold for the best crunch drizzle with olive oil and a quick splash of vinegar just before serving to keep everything fresh and zesty.

Save

Rice and beans are my ultimate comfort combo bringing back memories of lazy Sunday lunches when we would gather with all the cousins and fight over who got the crispiest fries

Storage Tips

Rice beans and farofa store well in airtight containers in the fridge for up to three days Store steak separately and reheat covered in a skillet to keep it juicy Crispy fries are best eaten fresh but you can reheat them in the oven to bring back some of the crunch Keep the salad undressed in a container then add oil and vinegar right before you eat

Ingredient Substitutions

You can use black beans or kidney beans instead of pinto for a slightly different flavor If manioc flour is not available try polenta or even panko breadcrumbs for a crunchy farofa like side Chicken or pork works instead of beef just adjust cooking time for thickness Salad veggies are flexible swap lettuce for kale or tomato for cucumber

Serving Suggestions

Serve everything side by side on a big plate and let each element shine Prato Feito goes great with a fried egg on top a spicy hot sauce or grilled sausage If you want a true Brazilian touch squeeze a wedge of lime over your steak for extra brightness

A Brief History

Prato Feito literally means made plate and is a beloved quick lunch from diners and street cafés across Brazil Traditionally it is a humble meal built from pantry staples and meant to fill you up after a long morning’s work Each region adds its own twist but rice beans meat and farofa are nearly always present

Recipe FAQs

→ What is the best cut of beef for this dish?

Sirloin or rump steaks are traditionally used, as they offer tenderness and deep flavor suited to quick searing in a skillet.

→ How do you achieve creamy beans?

Soaking pinto beans overnight and then gentle simmering with bay leaf softens them well. Sautéing with onion and garlic at the end builds extra depth.

→ What is farofa made from?

Farofa is a toasted mixture of manioc (cassava) flour with butter and garlic, seasoned lightly and stirred until golden and crunchy.

→ How can I make crispy fries at home?

Cut potatoes evenly, fry in hot oil until golden, and drain well on paper towels before seasoning with salt for best results.

→ What dressing is used for the simple salad?

A classic drizzle of olive oil and vinegar brings brightness and balances the plate’s rich flavors.