Arroz Carreteiro
Brazilian wagon driver's rice - a hearty and flavorful one-pot meal traditionally made by Gaucho cowboys with dried beef and rice. This dish is designed for sustenance and simplicity, perfect for a filling lunch or dinner.
🧂 Ingredients
- 400 g Dried salted beef (charque or carne seca)(This is a key ingredient. It needs to be desalted thoroughly before cooking. If unavailable, substitute with good quality salted cod or even shredded cooked beef, though the flavor will differ.)
- 2 cups Long-grain white rice(Rinsed well under cold water until the water runs clear.)
- 1 medium Yellow onion(Finely chopped.)
- 4 cloves Garlic(Minced.)
- 1/4 cup Fresh parsley(Chopped, for garnish.)
- 4 stalks Green onions (scallions)(White and light green parts thinly sliced, for garnish. Reserve some green tops for color.)
- 2 tablespoons Vegetable oil or lard(For sautéing.)
- 4 cups Water or beef broth(Adjust as needed for rice cooking. Broth will add more flavor.)
- 1/2 teaspoon Black pepper(Freshly ground, to taste.)
👨🍳 Instructions
- 1
Prepare the dried beef: Place the charque in a large bowl and cover generously with cold water. Soak for at least 12-24 hours, changing the water every 4-6 hours to remove excess salt. Taste a small piece (after soaking) to ensure it's not too salty. Once desalted, drain the beef, pat it dry, and shred it into small, bite-sized pieces using your fingers or two forks. If using pre-shredded charque, you may need less soaking time.
⏱️ 12-24 hours (soaking) - 2
Sauté aromatics and beef: Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the shredded dried beef and cook, stirring occasionally, until it's lightly browned and slightly crisped, about 5-7 minutes. Add the chopped onion and minced garlic to the pot. Sauté until the onion is softened and translucent, and the garlic is fragrant, about 3-4 minutes more. Be careful not to burn the garlic.
⏱️ 8-11 minutes - 3
Toast the rice: Add the rinsed rice to the pot with the beef and aromatics. Stir well to coat the rice grains with the fat and seasonings. Cook, stirring constantly, for about 2 minutes until the rice grains appear slightly opaque and smell toasty. This step helps the rice grains stay separate during cooking.
⏱️ 2 minutes - 4
Cook the rice: Pour in the water or beef broth and add the black pepper. Bring the mixture to a boil, scraping any browned bits from the bottom of the pot. Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently until the rice is tender and has absorbed most of the liquid, about 15-20 minutes. Avoid lifting the lid during this time.
⏱️ 15-20 minutes - 5
Rest and fluff: Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the steam to finish cooking the rice evenly. Uncover the pot, gently fluff the rice with a fork, incorporating the beef and aromatics. Stir in most of the chopped parsley and sliced green onions, reserving some for garnish.
⏱️ 5-10 minutes - 6
Serve: Serve the Arroz Carreteiro hot, garnished with the remaining fresh parsley and green onions. It's a complete meal on its own.
💡 Pro Tips
- ✓Thoroughly desalting the charque is crucial to avoid an overly salty dish. Taste a small piece after soaking to gauge saltiness.
- ✓The final dish should be moist and flavorful, not dry or mushy. Adjust liquid slightly if needed.
- ✓This dish is a testament to the ingenuity of cowboy cuisine, designed to be a filling and portable meal.
- ✓For a richer flavor, use beef broth instead of water.
- ✓Don't overcook the rice; it should be tender but still have a slight bite (al dente).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a fried or poached egg on top of each serving for extra richness.
- Incorporate other vegetables like diced bell peppers, peas, or corn during the sautéing stage.
- Add a pinch of chili flakes for a touch of heat.
- Serve with a side of farofa (toasted cassava flour) for added texture.