BrazilianLunch

Recipe Story

origins & traditions

Arroz de Carreteiro is a beloved traditional dish from the gaucho culture of southern Brazil, particularly Rio Grande do Sul. This rustic one-pot meal was created by cattle herders who needed sustaining food during long journeys. The dish combines rice cooked with dried or fresh beef, creating layers of flavor as the meat juices infuse the grains. Enhanced with garlic, onions, tomatoes, and herbs, this comfort food delivers authentic Brazilian ranch-style cooking. The name carreteiro refers to the cart drivers who transported goods across the pampas, carrying dried beef as their staple protein. Today, this dish remains a favorite at Brazilian steakhouses and home kitchens, representing the hearty, no-nonsense cuisine of the South. The beauty lies in its simplicity - quality ingredients cooked together until the rice absorbs all the savory flavors, creating a satisfying meal that feeds both body and soul.

Instructions

step by step

0/13 done

Cut the beef steak into small cubes, about 1/2 inch in size. Season with salt and black pepper.
Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same pot, add more olive oil if needed. Sauté the chopped onions until translucent, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, tomato paste, and bay leaves. Stir well and cook for 3 minutes.
Return the browned beef to the pot. Add enough water or beef broth to cover the meat by 1 inch.
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until beef is tender.
Add the rice directly to the pot with the beef mixture. Stir to combine.
Add additional water if needed - the liquid should be about 1 inch above the rice level.
Bring back to a boil, then reduce to low heat. Cover tightly and cook for 18-20 minutes without stirring.
Remove from heat and let rest covered for 5 minutes.
Fluff with a fork, remove bay leaves, and garnish with fresh parsley before serving.

Arroz de Carreteiro

4.9 (58)

A hearty Brazilian rice and beef dish from Rio Grande do Sul, combining tender beef, fluffy rice, and aromatic spices in a flavorful one-pot meal that cowboys traditionally prepared over open fires.

medium

1h 5m

6 servings

Ingredients

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Main Ingredients

600 grams Beef Steak, cut into small cubes
2 1/2 cups Rice White, rinsed
3 pieces Tomatoes, diced
2 tablespoons Tomato Paste

Aromatics

2 pieces Onions, finely chopped
4 cloves Garlic, minced

Cooking Base

3 tablespoons Olive Oil

Seasonings

2 pieces Bay Leaves
2 teaspoons Salt
1 teaspoons Black Pepper, freshly ground

Garnish

3 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For authentic flavor, use dried beef (carne seca) if available, soaking it overnight to remove excess salt.

•The key to perfect Arroz de Carreteiro is the rice-to-liquid ratio - too much liquid makes it mushy, too little leaves it undercooked.

•Let the rice rest after cooking to allow steam to finish the process.

•For a richer version, add bell peppers and cumin.

•Some regions add scrambled eggs on top just before serving.

•Traditionally served with a simple green salad and farofa (toasted cassava flour).

•Leftover carreteiro can be shaped into patties and pan-fried for delicious rice cakes.

Variations & Substitutions

make it your own

•Fresh beef works perfectly as a substitute.

Serving & Pairings

what goes well

•This dish improves with time as flavors meld, making it excellent for meal prep.

Storage & Reheating

keeping it fresh

Storage

Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers especially delicious. Can be frozen for up to 3 months in portion-sized containers. Thaw overnight in refrigerator before reheating.

Reheating

Reheat in a covered pot over medium-low heat with a splash of water to prevent drying, stirring occasionally for 5-7 minutes. Microwave individual portions covered with a damp paper towel for 2-3 minutes, stirring halfway through. For best results, reheat in a skillet with a tablespoon of butter, stirring frequently until heated through and slightly crispy on the bottom.