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Arroz carreteiro
Rice with dried beef
Arroz carreteiro: one-pot rice with leftover churrasco beef from the southern pampas
Arroz carreteiro is named after the carreteiros, the ox-cart drivers who crossed the pampas of Rio Grande do Sul with charque (dried salted beef) that kept for weeks, cooking it with rice in one iron pot at camp. In southern homes today it is often the Monday dish, made with whatever is left from Sunday's churrasco, though some cooks still use carne seca. It's quick, filling and savoury, with tomato, onion, garlic and plenty of fresh herbs. Chef's tip: dice the leftover beef small, about 1 cm, and brown it hard before the rice goes in; those crispy edges flavour the whole pot.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz leftover grilled beef (picanha, rump or sirloin)cut into 1 cm dice; or 300 g carne seca, desalted, boiled and shredded
- 2 ⅞ oz smoked bacon (optional)diced
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 2 ripe tomatoeschopped
- 10 ½ oz long-grain white ricerinsed
- 3 cups boiling water
- ½ tsp saltto taste
- ¼ tsp black pepper
- 2 tbsp flat-leaf parsleychopped
- 2 spring onionssliced
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Method
0/8 doneStep 1: Use leftover beef that went into the fridge within 2 hours of grilling and is no more than 3 days old. If using carne seca instead, desalt it for 12–24 hours in the fridge, changing the water often, then boil for 30–40 minutes until tender and shred it before you start.
Step 2: Heat the 2 tbsp vegetable oil in a wide, heavy pot over a medium-high heat. If using 2 ⅞ oz smoked bacon, fry it for 3 minutes until the fat runs.
3 minStep 3: Add the 14 oz leftover grilled beef (picanha, rump or sirloin) and fry for 5 minutes, stirring now and then, until browned and crisp at the edges.
5 minStep 5: Stir in the 2 ripe tomatoes and cook for 3 minutes until they start to collapse. Add the 10 ½ oz long-grain white rice and stir for 2 minutes until every grain is coated and glossy.
5 minStep 6: Pour in the 3 cups boiling water, add the ¼ tsp black pepper, then taste the liquid before adding ½ tsp salt: the beef is often salty already. Bring to the boil.
2 minStep 7: Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed and the rice is tender. Common mistake: lifting the lid and stirring. It lets out the steam and turns the rice mushy; leave it alone.
15 minStep 8: Turn off the heat and rest, covered, for 5 minutes. Check that the beef is steaming hot all the way through, then fork in the 2 tbsp flat-leaf parsley and 2 spring onions and serve.
5 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 32 g
- Carbs
- 64 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz carreteiro take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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