Entree: Brazil – Parana – Arroz Carreteiro (Hearty one-pot rice cooked with beef and smoked pork and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) beef (flank or rump), trimmed and cut into 1/2-inch (1 cm) pieces
- 8 oz (225 g) linguiça or smoked pork sausage, sliced
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 4 cups (960 ml) beef broth, hot
- 3 tbsp (45 ml) vegetable oil or lard
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 red bell pepper, seeded and diced (approx. 6 oz / 170 g)
- 2 medium tomatoes, chopped (approx. 12 oz / 340 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 3 tbsp (45 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste (start with 1 tsp / 5 g)
- 1/2 cup (75 g) frozen peas (optional)

Instructions

1. Pat the beef pieces dry and season lightly with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown the beef in batches until well seared; transfer to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot and sauté the sliced linguiça or smoked pork until browned and its fat renders, about 4 minutes. Remove and set aside with the beef.
3. Reduce heat to medium, add the chopped onion, bell pepper, and garlic; cook until softened and translucent, about 5–7 minutes. Stir in tomato paste and smoked paprika and cook 1 minute to bloom the spices.
4. Add chopped tomatoes and cook until they begin to break down, about 4 minutes. Return the beef and linguiça to the pot and stir to combine.
5. Add the rinsed rice and bay leaf, stirring to coat the grains in the pan mixture for 1–2 minutes. Pour in the hot beef broth, taste and adjust seasoning with salt and additional pepper as needed.
6. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer undisturbed for 18–22 minutes, or until the rice is tender and liquid is absorbed.
7. If using peas, stir them in during the last 5 minutes of cooking. Remove from heat and let the pot rest, covered, for 5–10 minutes to steam.
8. Fluff the arroz carreteiro with a fork, discard the bay leaf, stir in chopped parsley, adjust seasoning, and serve hot.