Truckers’ rice

Truckers’ rice

Arroz de carreteiro

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
400g dried salted beef or jerky, (see glossary)
60ml olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 large red capsicum, cut into 1 cm pieces
400g long-grain rice
3 firm ripe tomatoes, cut into 1 cm pieces
sea salt
1 large handful flat-leaf parsley, chopped

Method

  1. Soak the beef for 12 hours, changing the water three or four times, then rinse well. Place the beef in a saucepan, cover with water, then bring to a simmer. Cook for 2–3 hours, or until tender. Drain well and cool slightly, then tear into small pieces using your hands.
  2. Heat the oil in a large heavy-based saucepan over a medium heat. Cook the onion, garlic and capsicum, stirring occasionally, for 7–8 minutes, or until the vegetables have softened.
  3. Add the rice, tomatoes and the beef, and stir to combine well. Add 810 ml water and bring to the boil. Cover the pan with a tight-fitting lid, then reduce the heat to low and cook for about 17 minutes, or until the liquid has been absorbed.
  4. Remove the pan from the heat and stand, covered, for 10 minutes, or until the rice has completely softened. Add sea salt and freshly ground black pepper to taste, then stir in the parsley and serve.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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