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Brazilian Prato Feito is the ultimate comfort meal that brings together a variety of flavors and textures in one colorful plate. This complete traditional plate always filled my home with warmth and excitement growing up and quickly became my go to dish for an easy but impressive weeknight dinner. From tender steak to garlicky rice hearty beans crispy fries and the smoky crunch of farofa every bite delivers something special.
When my family first tried this dish together the table was filled with laughter as everyone built their own plate. Now my friends ask me to make Prato Feito for potlucks because nobody can resist such a colorful spread.
Ingredients
- Long grain white rice: ensures fluffy grains every time for the perfect side Choose fresh rice and rinse it thoroughly to remove excess starch
- Water: binds the rice and beans so make sure it is filtered for best flavor
- Oil: needed for frying the rice and steak opt for vegetable or olive oil for higher smoke point
- Garlic: adds a nutty depth to both rice and beans choose firm cloves for the freshest aroma
- Salt: seasons every element Use fine sea salt for best absorption
- Cooked pinto beans: give the signature creamy and earthy taste Look for plump canned beans or cook from scratch for even more flavor
- Onion: brings sweetness especially to beans and farofa always choose firm onions with tight skins
- Black pepper: lifts the steak and beans with a hint of heat always grind fresh for the best aroma
- Lettuce tomato and carrot: create a fresh crisp salad pick the freshest greens and vibrant veggies you can find
- Olive oil and vinegar: brighten the salad get extra virgin olive oil and a light vinegar for a subtle tang
- Farinha de mandioca: is essential for true farofa try visiting a Latin American market for high quality cassava flour
- Butter: brings richness to farofa and steak go for creamy salted butter for deeper flavor
- Beef steaks preferably rump cap or sirloin: add the hearty center to the meal look for nicely marbled pieces
- Potatoes for the fries: need to be firm and starchy Russet potatoes are perfect for crispy fries
Step by Step Instructions
- Cook the White Rice:
- In a saucepan sauté garlic in oil over medium heat until golden and fragrant This builds a savory base for the rice Add raw rice and stir constantly for about a minute to coat each grain with oil so that they stay separate and fluffy Pour in water and a generous pinch of salt Stir again then cover and cook on the lowest possible heat for about fifteen minutes until all water is absorbed and rice is tender Do not stir while cooking to avoid sticky rice Let rest covered off heat for five minutes before fluffing with a fork
- Prepare the Pinto Beans:
- In a small saucepan gently cook chopped onion and minced garlic in oil over low heat until soft and aromatic Do not rush this step because it gives a rich background flavor Add cooked pinto beans and a little broth stirring to combine Bring to a gentle simmer for five to ten minutes to let the flavors mingle Mash a small handful of beans into the broth and mix for a thicker creamier sauce Season with salt and black pepper to your taste
- Make the Farofa:
- Heat a skillet over low heat and melt the butter Stir in diced onion and cook until translucent be patient so it turns sweet not bitter Add cassava flour and toast it while stirring constantly for about five minutes The flour should turn golden brown with a slightly nutty aroma Watch closely as it can burn quickly Finish with a pinch of salt and keep tossing to ensure even toasting
- Grill the Steak:
- Pat the steaks dry and season both sides with salt and black pepper Heat a heavy skillet or grill pan over high heat Add oil and once shimmering lay steaks in gently Cook until a deep brown crust forms on one side then flip and sear the other side Continue cooking until your preferred doneness about three minutes per side for medium rare Remove steaks to rest In the same pan add onion rings and let them cook slowly until soft sweet and caramelized then lay over the steak
- Fry the Potatoes:
- Heat enough oil for deep frying in a sturdy pot until shimmering but not smoking Carefully add potato fries and fry in batches so they cook evenly Stir gently so they do not stick together Once golden and crisp remove with a slotted spoon and drain on paper towels Sprinkle with salt while still hot to ensure it sticks
- Assemble the Plate:
- On a clean plate start with a scoop of white rice Nestle a ladle of pinto beans and broth right beside the rice Add a small mound of golden farofa Spoon the steak on the side and top with caramelized onions Arrange a bundle of hot fries next to it Finish with a fresh salad of shredded lettuce tomato slices and carrot drizzled with olive oil and vinegar Keep ingredients separate for that authentic Prato Feito look
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My favorite moment is watching the cassava flour turn toasty and golden Its warm aroma always brings memories of cooking with my aunt who patiently taught me the secret to perfect farofa every time we celebrated family birthdays
Storage Tips
Store each component in separate airtight containers in the refrigerator If making ahead do not add dressing to the salad until you are ready to eat The rice and beans keep well for up to three days The fries will lose their crisp but can be quickly reheated in the oven to restore crunch
Ingredient Substitutions
If you cannot find cassava flour try using store bought farofa or substitute with toasted breadcrumbs for a similar texture For steak chicken breast or pork chops make a delicious swap Black beans work beautifully instead of pinto beans and you can play with any fresh greens you prefer for the salad
Serving Suggestions
Brazilian Prato Feito is a classic lunch but it shines at gatherings and makes an inviting dinner Just add a fried egg on top for even more richness or serve with a side of sautéed kale If you want to stretch the meal prepare extra beans and rice for leftovers the next day
Cultural Context
Prato Feito means made plate in Portuguese and is a cornerstone of everyday Brazilian cuisine From street corner lunch bars in São Paulo to busy homes across the country this dish delivers homestyle comfort to everyone The blend of rice beans meat farofa and salad tells a story of simplicity tradition and togetherness enjoyed by all generations
Recipe FAQs
- → What cut of beef is best for the steak?
Rump cap or sirloin are preferred for their tenderness and flavor, but other cuts like skirt or flank can also be used.
- → How do you achieve fluffy Brazilian rice?
Sautéing minced garlic in oil before adding rice gives extra flavor, and simmering covered ensures the grains are perfectly separate.
- → What makes farofa crunchy and flavorful?
Farofa is made by toasting cassava flour in butter and onion, stirring constantly so it absorbs flavors and stays crisp.
- → Can I use canned beans for the feijão?
Yes, drained canned pinto beans with a little broth work well and speed up preparation without sacrificing flavor.
- → How do you keep the fries crispy?
Use hot oil, fry in batches without overcrowding, and drain thoroughly on paper towels right after frying.
- → What dressing suits the side salad?
A simple mix of olive oil, vinegar, and a sprinkle of salt brings freshness and balances the richness of the other components.