Ingredients with Measurements:
- 2 cups of white rice
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 pound of beef jerky, shredded
- 2 tomatoes, chopped
- 2 cups of water
- Salt and black pepper to taste
- 2 tablespoons of fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain it. Reserve.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the shredded beef jerky and cook for 5 minutes, stirring occasionally.
5. Add the chopped tomatoes and cook for 2 minutes.
6. Add the rice and stir well to coat it with the beef jerky mixture.
7. Add the water, salt, and black pepper, and stir well.
8. Bring the mixture to a boil, reduce the heat to low, and cover the pot with a lid.
9. Cook for 20 minutes or until the rice is tender and the water has been absorbed.
10. Remove the pot from the heat and let it rest for 5 minutes.
11. Fluff the rice with a wooden spoon and sprinkle fresh parsley on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Beef jerky can be substituted with any other type of dried meat, such as biltong or charqui.
- Fresh parsley can be substituted with fresh cilantro or basil.
Variations:
- Add diced bell peppers or carrots to the beef jerky mixture for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a can of black beans or corn to the rice mixture for a Tex-Mex twist.
Tips and tricks:
- Rinse the rice in cold water to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice rest for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the Arroz Carreteiro in a large bowl or on a platter, garnished with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Grilled or roasted meats, such as steak or chicken.
- A fresh green salad with a tangy vinaigrette.
Suggested side dishes:
- Grilled or roasted vegetables, such as zucchini or bell peppers.
- A crusty loaf of bread or cornbread.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too dry, add a splash of water and stir well to moisten it.
Food safety advice:
- Store any leftovers in the refrigerator and consume within 3 days.
- Make sure the beef jerky is fully cooked before adding it to the rice mixture.
Food history:
Arroz Carreteiro is a traditional Brazilian dish that originated in the southern state of Rio Grande do Sul. It was originally made by the gauchos, or Brazilian cowboys, who would cook rice with dried meat over an open fire while on long cattle drives.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the Arroz Carreteiro as a main course for lunch or dinner, accompanied by a fresh green salad and crusty bread.
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Region: Brazilian