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Carreteiro rice

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Carreteiro rice

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Tempo de preparo

1 hour(s)


4 servings


  • Leftover barbecue meat, chopped into 1 cm cubes | 1 cup
  • Rice | 1 cup
  • Onion | 1/2 unit(s)
  • Garlic Clove | 2 unit(s)
  • Tomato | 1 unit(s)
  • Olive oil | 2 tablespoon
  • Bay Leaf | 1 unit(s)
  • Parsley sprig | 5 unit(s)
  • Onion stalks | 3 unit(s)
  • Salt | 1/2 teaspoon
  • Freshly ground black pepper | 1 to taste


  1. Cut the meat into 1 cm cubes – if the chosen cut has a thick layer of fat, discard it. In this recipe, we use picanha and sausage, but you can make different combinations with what you have left over from the barbecue.
  2. Peel and finely chop the onion and garlic cloves. Wash, dry and cut the tomatoes into quarters; discard the seeds and cut each quarter into strips and the strips into 1 cm cubes. Wash, dry and finely chop the parsley and chives.
  3. In a kettle, bring a little more than 2 cups (tea) of water to a low heat to boil.
  4. Place a medium saucepan over medium heat to heat. Drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 4 minutes, until it starts to brown.
  5. Add the tomato, season with a pinch of salt and sauté for 2 minutes until slightly wilted – no need to break up. Add the minced meats, garlic and bay leaf, season with pepper to taste and stir for 2 minutes for the meats to heat up and absorb the flavor of the stew.
  6. Drizzle with 1 tablespoon of olive oil, add the rice and stir well to coat all the grains with the oil for 1 minute – this helps to make the rice fluffy after cooking.
  7. Measure 2 cups (tea) of boiling water and water the rice. Season with ½ teaspoon of salt, mix well and do not stir anymore. Meanwhile, prepare the farofa.
  8. As soon as the water reaches the same level as the rice, lower the heat and partially cover the pan. Let it cook until the rice absorbs all the water – to check if the water has dried, pierce the rice with a fork and gently remove some grains from the bottom of the pan; if it's still wet, let it cook a little longer.
  9. Turn off the heat and keep the pan covered for 5 minutes before serving so that the beans finish cooking in their own steam. Then loosen the grains with a fork and mix in the chopped parsley and chives. Serve with vinaigrette sauce, toasted farofa and parsley leaves. Finish with parsley leaves on top.

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