Wagoners’ Rice (Arroz Carreteiro)
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
3 mins
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Total Time
43 mins
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Servings
6 -8 Servings
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Course
Main Course
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Cuisine
Brazilian
Wagoners’ Rice (Arroz Carreteiro)
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A recipe for Arroz Carreteiro (Brazilian Wagoners' Rice) from the cookbook, Churrasco: Grilling the Brazilian Way, by Evandro Caregnato.
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Ingredients
- 4 cups jasmine rice or parboiled rice, uncooked, 760 grams
- 2 Bacon chopped or cubed, thick slices
- 3 tablespoons olive oil 45 milliliters
- 4 cups beef preferably with some char marks and fat (dried beef can also be used, approximately 1/2 kilogram, chopped or cubed, leftover, grilled
- 4 cloves garlic smashed
- 1 onion chopped, medium
- 1/2 cup green onion green and white parts, chopped
- crushed red pepper dash
- 1-2 cubes beef bouillon
- 6 cups water plus more as needed, hot
- salt
- Italian parsley chopped, for garnish, fresh
- Parmesan Cheese for garnish, grated
Instructions
- If using jasmine rice, prior to cooking, rinse the dry rice with water in a mixing bowl, straining the water until it runs clear to remove any excessive starch. Drain well and reserve.
- Render the bacon in the oil in a 4- to 6-quart cast-iron pot or Dutch oven over medium-high heat until golden brown. Add the beef, garlic, and onion, and sauté for 2 minutes, stirring constantly. Stir in the rice and sauté for 2 minutes, then add green onions, red pepper, beef bouillon, and water; add salt if needed. Bring to a boil and then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice has absorbed the water. If the water has been completely absorbed but the rice is still undercooked, add a bit more water and allow it to cook a little longer.
- When the rice is cooked, turn off the heat and gently stir it with a spoon so that all the ingredients are well mixed. Cover the pot with a clean kitchen towel and let it rest for 2 to 3 minutes. Just before serving, garnish the rice with the parsley and Parmesan.
Notes
- If you remove the lid and allow the rice to cook for 5 to 7 minutes at a low temperature, the bottom of the rice will form a nice crust that is extremely flavorful. To create the crust without burning the dish, it is imperative to use a heavy cast-iron pot.
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