Arroz Carreteiro

Name: Arroz Carreteiro
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 300 g dried beef — soaked; 300 g rice; 1 onion; 1 tomato; 1 handful parsley; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Arroz Carreteiro finds its roots in the rugged landscapes of Rio Grande do Sul, where it was originally a sustenance meal for wandering cattlemen. This dish has traveled from those open plains to become a comforting staple in Brazilian homes. It's a dish typically enjoyed at family gatherings, shared among friends, or savored on a relaxed Sunday afternoon.

The heart of Arroz Carreteiro is its rich, savory flavor, brought to life by the tender dried beef and perfectly cooked rice. The onion and tomato blend seamlessly, while a sprinkle of fresh parsley adds a burst of color and freshness. Generous use of fat ensures each bite is indulgent, making it a beloved comfort food.

Ingredients

300 gdried beef — soaked
300 grice
1onion
1tomato
1 handfulparsley
2 tbspoil
to tastefine sea salt

Method

Start by preparing the dried beef. Rinse 300 g of dried beef under cold water to remove excess salt, then soak it in a bowl of water for about 30 minutes to further reduce the saltiness. Drain and pat the beef dry with paper towels. Cut the beef into small, bite-sized pieces.
In a large, heavy-bottomed pot or deep skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the beef pieces in a single layer. Allow them to brown without stirring for a few minutes, then turn them to ensure all sides develop a deep, rich color. This browning step is crucial for developing flavor.
While the beef is browning, finely chop 1 onion and 1 tomato. Once the beef is well-browned, add the chopped onion to the pot. Stir occasionally until the onion becomes translucent and starts to caramelize, which will add sweetness to balance the saltiness of the beef.
Add the chopped tomato to the pot and stir. The tomato should soften and release its juices, which will help deglaze the pot and incorporate the browned bits from the bottom into the mixture, enhancing the dish's flavor.
Rinse 300 g of rice under cold water until the water runs clear to remove excess starch. Add the rice to the pot, stirring to coat each grain with the flavorful mixture. This step ensures the rice absorbs the flavors from the beef and vegetables.
Pour enough water into the pot to cover the rice by about 1 cm. Season with fine sea salt to taste, keeping in mind the saltiness of the beef. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook until the rice is tender and has absorbed most of the liquid, with a slightly sticky texture typical of Arroz Carreteiro.
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the flavors to meld together. Meanwhile, finely chop a handful of parsley.
Fluff the rice with a fork, then stir in the chopped parsley for a fresh, herbal note. Taste and adjust the seasoning if necessary. Serve the Arroz Carreteiro hot, ideally with a side of crusty bread or a simple salad to complement the rich, savory flavors.