Arroz Carreteiro

Name: Arroz Carreteiro
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 400g carne seca (dried beef), soaked overnight and shredded; 3 cups long-grain rice; 1 large onion, diced; 4 cloves garlic, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 tomatoes, diced; 3 tbsp vegetable oil; 4.5 cups hot water; 1 bunch flat-leaf parsley, chopped; Salt and black pepper; 2 bay leaves

Arroz Carreteiro (ah-HOHS kah-heh-TAY-roo)

Wagoner's Rice

⏱ Prep Time 50 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 438 kcal

A hearty one-pot rice dish with shredded dried beef, onions, garlic, and peppers — the fuel of southern Brazilian cattle drovers, robust and deeply savory from the sun-dried beef.

Nutrition & Info

Protein 28.0g

Carbs 50.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: parsley, sliced green onion

Accompaniments: vinagrete, farofa, green salad

Ingredients

400g carne seca (dried beef), soaked overnight and shredded
3 cups long-grain rice
1 large onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tomatoes, diced
3 tbsp vegetable oil
4.5 cups hot water
1 bunch flat-leaf parsley, chopped
Salt and black pepper
2 bay leaves

Instructions

1
Soak dried beef overnight, changing water 2-3 times. Boil for 20 minutes, drain, and shred into small pieces.
2
Heat oil in a large pot. Sauté onion and garlic until golden.
3
Add shredded dried beef and cook for 5 minutes until slightly browned.
4
Add peppers and tomatoes, cook for 3 minutes.
5
Add rice and stir for 2 minutes to toast the grains.
6
Pour in hot water, add bay leaves, and season with salt and pepper. Bring to a boil.
7
Reduce heat, cover tightly, and cook for 18-20 minutes until rice is tender and liquid is absorbed. Stir in parsley and serve.

💡

Did You Know?

Arroz carreteiro literally means "wagoner's rice" because it was cooked by the carreteiros — ox-cart drivers who transported goods across the southern Brazilian grasslands and needed a filling one-pot meal.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

parsley, sliced green onion

Accompaniments

vinagrete, farofa, green salad

The Story Behind Arroz Carreteiro

Arroz carreteiro is the quintessential gaucho trail food, born on the pampas of Rio Grande do Sul where cattle drovers needed substantial, easy-to-cook meals during long journeys. Carne seca (sun-dried salted beef) was the only protein that could survive the journey without refrigeration. The dish became a symbol of gaucho identity and remains one of the most popular comfort foods in southern Brazil.

🕐 Traditionally enjoyed lunch, hearty everyday meal 📜 Origins: Gaucho drovers, 19th century

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