Arroz Carreteiro
A traditional Brazilian stovetop rice and beef dish from Rio Grande do Sul. Carne seca (salted dried beef) is rehydrated, shredded, and cooked with rice, onions, garlic, tomatoes, and bell peppers in a savory pilaf. Named for the cart drivers and laborers who ate this hearty, sustaining meal, it combines tender shredded beef with fluffy rice in a deeply flavored one-pot dish.
- Prep
- 30 min
- Cook
- 45 min
- Wait
- 30 min
- Total
- 1 hr 45 min
- Makes
- 6 servings (about 1.5 cups per serving)
Steps
Before you start
- Soak carne seca in cold water for at least 2 hours (or overnight) to remove excess salt and rehydrate the meat—change the water once halfway through
- Have all ingredients prepped before you start cooking (mise en place)
- Use long-grain rice; do not use risotto or short-grain rice, which will become mushy
Cook the carne seca
- After soaking and draining the carne seca, place it in the large pot and cover with 6 cups (1.4 L) of fresh cold water.
- Bring to a boil over high heat, then reduce heat to medium-low.
- Simmer gently for 25–30 minutes until the meat is tender enough to shred easily with a fork.
- The broth should smell savory and the meat should pull apart without resistance.
- Drain the meat in a colander, reserving 1 cup (240 ml) of the cooking broth.
- Once cool enough to handle, shred the meat into bite-size pieces with two forks (about 2–3 cm) and set aside.
+ Show details− Hide details
Ready when: Meat shreds easily with a fork and broth is flavorful
Tip: Do not skip soaking the carne seca—this removes excess salt so the final dish is not overly salty. If your carne seca is particularly salty, soak it longer or change the soaking water more frequently.
Render bacon and sauté aromatics
- If using bacon, add the diced bacon to the pot over medium heat.
- Cook, stirring occasionally, for 5–6 minutes until the bacon is crispy and has rendered its fat.
- Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot (you should have about 2 tablespoons of fat).
- If not using bacon, heat the 3 tablespoons (45 ml) of olive oil over medium heat.
- Add the diced onion and cook, stirring often, for 4–5 minutes until softened and beginning to turn translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
+ Show details− Hide details
Ready when: Bacon is crispy (if using) and onion is soft and translucent; garlic is fragrant
Tip: Keep the heat at medium to avoid browning or burning the garlic, which would taste bitter.
Add tomato and bell pepper
- Add the diced tomato and bell pepper to the pot.
- Stir well and cook over medium heat for 3–4 minutes, stirring occasionally.
- The vegetables should begin to soften and release their juices, creating a light sauce that will coat the rice.
+ Show details− Hide details
Ready when: Vegetables are slightly softened and juices are visible in the pot
Tip: Do not overcook at this stage—the vegetables will cook further when the rice simmers.
Toast the rice
- Add the rice to the pot and stir constantly for 2–3 minutes.
- The rice grains should become opaque and slightly dry-looking, with a faint toasted aroma.
- This step seals the surface of the rice grains and prevents them from becoming mushy during cooking.
+ Show details− Hide details
Ready when: Rice grains are opaque and look slightly chalky; a faint toasted smell is present
Tip: Stir constantly to ensure even toasting and to prevent the rice from sticking to the bottom of the pot.
Add broth and meat
- Pour the 4 cups (950 ml) of beef or vegetable broth and the reserved 1 cup (240 ml) of carne seca cooking broth into the pot.
- Add the shredded carne seca and the cooked bacon (if used).
- Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cover tightly with the lid.
+ Show details− Hide details
Ready when: Mixture comes to a gentle boil before reducing heat
Tip: The ratio of broth to rice is 5 cups liquid to 2 cups rice, which is the standard for pilaf-style cooking. Do not stir once you reduce the heat and cover—this ensures fluffy, separate grains.
Simmer the rice
- Keep the pot covered and simmer over medium-low heat for 18–20 minutes.
- The rice should absorb nearly all the liquid and become tender.
- You should not hear much sizzling—if the pot is hissing loudly, your heat is too high.
- After 18 minutes, carefully lift the lid and check: the rice should be tender and the liquid mostly absorbed (a little moisture on the surface is fine).
+ Show details− Hide details
Ready when: Rice is tender, liquid is mostly absorbed, and grains are separate
Tip: Resist the urge to stir during cooking. Stirring releases starch and makes the rice mushy. If after 20 minutes the rice is still very wet, cover and cook for 2–3 minutes more.
Rest and finish
- Remove the pot from heat, add the sliced olives (if using), and fold them in gently with a fork.
- Cover the pot and let it rest, off the heat, for 5 minutes.
- This allows the rice to finish cooking gently and the flavors to meld.
- Taste and season with kosher salt and freshly ground black pepper as needed—remember the carne seca and bacon are already quite salty, so taste before adding salt.
+ Show details− Hide details
Ready when: Rice is fully tender and fluffy; olives are distributed throughout
Tip: Tasting before seasoning is essential—carne seca is salty, so you may need less salt than usual. A generous crack of fresh black pepper enhances the savory flavor.
Serve
- Fluff the rice gently with a fork to separate the grains.
- Divide among warm plates or bowls, and garnish with fresh chopped parsley if desired.
- Serve immediately while hot.
+ Show details− Hide details
Tip: If the dish sits for more than a few minutes, it will dry out. Arroz Carreteiro is best served fresh and hot.
Good to know
Tips
- Carne seca varies in saltiness by brand and region. Taste a small piece after soaking to gauge how salty it is—if still very salty, soak longer or add salt to the final dish only after tasting.
- For the best texture, never stir the rice after covering the pot. This ensures fluffy, separate grains rather than a mushy pilaf.
- This dish is naturally a complete meal and needs no side dishes, but a simple green salad or fresh lime wedges complement it nicely.
- Arroz Carreteiro is traditionally a working person's meal meant to be substantial and sustaining. The beef and rice together provide lasting energy.
Make ahead
Carne seca can be soaked overnight in the refrigerator (up to 24 hours). The finished arroz carreteiro is best served immediately but can be stored in the refrigerator for reheating.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, add 2–3 tablespoons of water or broth to the rice and warm gently in a covered pot over medium-low heat for 5–7 minutes, stirring occasionally, until hot and fluffy. Do not freeze, as the texture of reheated rice deteriorates significantly.
Substitutions
- carne seca (salted dried beef) → Shredded slow-cooked beef brisket or flank steak (about 1 lb/450 g). If carne seca is unavailable, use shredded cooked beef. Omit the initial soaking and cooking step, and add the shredded beef directly when you add the broth. Reduce total broth to 3.5 cups (830 ml) since you're not using the meat's cooking liquid.
- long-grain white rice → Short-grain white rice or parboiled (converted) rice. Short-grain rice will be slightly stickier than long-grain; it will still be delicious but less fluffy. Parboiled rice is more forgiving and harder to overcook.
- bacon strips → Diced smoked sausage or chorizo (about 4 oz/115 g). Chorizo adds a spicier, smokier flavor. Brown it in the pot first, then proceed with the recipe. Omit the olive oil if using chorizo, which releases its own fat.
- green or black olives, pitted → Diced roasted red peppers or sun-dried tomatoes. Both add sweetness and color. Use the same quantity (½ cup/80 g). These are more traditional in some regional Brazilian variations.
