Continental Recipe

How To Prepare Brazilian Arroz carreteiro

1 Mins read

How To Prepare Brazilian Arroz carreteiro

Arroz carreteiro or wagoner’s rice is a hearty rice and meat dish hailing from the south of Brazil. Originally, it was prepared by gauchos who needed a nutritious meal on their travels. Back then, arroz carreteiro was made with dried beef, but today it can be made with either charqui or leftovers from barbecues.

Other ingredients include onions, sausages, bell peppers, garlic, oil, and parsley. When served, arroz carreteiro is often topped with grated parmesan.



1 cup long grain white rice

2 cups of leftover barbecue meat, shredded and/or cubed

2.5 cups water

½ yellow onion, chopped

½ red bell pepper, chopped

1 hot pepper, such as jalapeno or serrano, minced

2 cloves garlic, minced

2 hard boiled eggs

2 tbsp chopped fresh parsley

Extra virgin olive oil

Freshly ground black pepper

1 tsp paprika (not smoked)

Grated parmesan cheese

Salt to taste




Heat a large pot or deep skillet over medium heat.

Add a drizzle of olive oil, and add in your chopped onion and peppers. Cook for 2-3 minutes, until tender.

Add in the garlic and cook for a further thirty seconds, just until fragrant.

Add in the barbecue meat, paprika, black pepper, and salt (we used 2 tsp). 

Pour in the rice and add the water. Stir to mix.

Bring the mixture to a boil then reduce to medium-low heat.

Cover the pot partly with the lid, don’t seal it yet. 

Cook the arroz carreteiro for about 25 minutes, until most of the liquid has been absorbed.

When you don’t see any more liquid, turn the heat off and cover the rice completely with the lid. Let the steam work its magic for ten more minutes. 

Top the arroz with the chopped parsley and boiled egg. Add a generous amount of parmesan cheese on top, and serve piping hot. 






Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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