Entree: Brazil – Mato Grosso – Arroz Carreteiro (Hearty Brazilian one-pot rice made with preserved beef and sausage)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 8 oz (225 g) charque or carne seca, dessalted and shredded
- 6 oz (170 g) linguiça or smoked pork sausage, sliced
- 2 medium tomatoes, chopped
- 1 green bell pepper, chopped
- 4 cups (960 ml) beef or chicken broth, hot
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (8 g) chopped green onion (scallion)

Instructions

1. If using charque or carne seca, soak in cold water for 4–8 hours, changing water 2–3 times; then simmer in fresh water 20 minutes and shred, discarding excess fat. Drain and set aside.  
2. In a large heavy pot, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant.  
3. Add the sliced linguiça and shredded charque; sauté 3–5 minutes until the sausage releases some fat and the meats are warmed through. Stir in the chopped tomatoes and green pepper and cook 3 minutes to soften.  
4. Add the rice and stir to coat the grains in the fat and aromatics for 1–2 minutes. Pour in the hot broth, add the bay leaf, and season lightly with salt and pepper (charque and sausage are salty, so taste before adding much salt).  
5. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, 15–20 minutes. Remove from heat and let rest, covered, for 5 minutes.  
6. Fluff the rice with a fork, remove the bay leaf, stir in chopped parsley and green onion, adjust seasoning, and serve hot directly from the pot.