So Brazilians seem to have a variation to almost everything, and rice is no exception. Plain white rice is just not enough! Mixing rice with all kinds of goodies makes for an even more elaborate and tasty dish. That is just what arroz carreteiro (ah-hoyz ka-hay-tay-ro) or truckers rice aims to do. Primarily found in the south of Brazil, arroz carreteiro is almost a meal in-itself with vegetables and meat adding beautiful flavors to an already fragrant white rice.
I don’t make arroz carreteiro on a regular basis. I usually make it when I want my rice to have just a little bit more to it or I don’t want to make beans. This week I decided to make arroz carreteiro to accompany grilled pork chops and farofa. There are many different recipes for arroz carreteiro and I am not quite sure which is the original or best one. But never mind, I am going to share with you my recipe for arroz carreteiro and lucky me it has past the approval test of Brazilians from Rio Grande do Sul (the south of Brazil where it is commonly found).
2 cups basmati or jasmine white rice
4 cups boiling water
1 onion finely chopped
3 cloves of garlic finely chopped
3 tblsp tempero caseiro (substitute for onions, garlic, & salt)
2 tbsp olive oil
2 tsp salt
1/2 cup bacon chopped
1/2 cup carne seca, dried meat (optional)
1/2 red, orange, or yellow bell pepper finely chopped
1/2 green bell pepper finely chopped
1/2 cup chopped parsley
Wash the rice until water runs clear and set aside to dry. Boil enough water for four cups. Chop the onions and garlic. If using tempero caseiro measure out the necessary quantity. Finely chop the peppers, bacon, carne seca (optional), and parsley. Place a medium sized pan over medium heat and heat-up the olive oil. Fry the onions and garlic, or tempero caseiro until fragrant, approximately 3-4 minutes. Add the bacon and carne seca and fry for an additional 5 minutes. Add the pepper and fry for another 4-5 minutes. Add the parsley and rice together and fry for an additional 5 minutes, making sure that the rice does not stick to the bottom of the pan. Add the boiling water and salt and cover to cook for 5 minutes. Lower the heat to low and cook for an additional 10-15 minutes until the water has evaporated. If the rice is not properly cooked add a little bit more water and cook until done!
For a PDF of this recipe CLICK HERE!