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Brazilian

Arroz Carreteiro (Brazilian Dried Beef Rice)

A Brazilian one-pot rice dish cooked with carne seca, tomato, onion, garlic, and herbs.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Arroz Carreteiro (Brazilian Dried Beef Rice)

55 mintotal

35 min hands-on20 min hands-off

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Extra soaking/desalting time for carne seca is not included.

Method

  1. Heat oil in a deep pan. Add onion and garlic, and cook until soft and fragrant.

  2. Add shredded carne seca and cook for 4–5 minutes until lightly browned at the edges.

    4–5 min

  3. Add tomato and green bell pepper. Cook until the tomato softens.

  4. Stir in the rice so the grains are coated with the beef mixture.

  5. Add hot water and bring to a boil. Taste carefully before adding salt.

  6. Cover and cook on low heat for 18–22 minutes, until the rice is tender and the liquid is absorbed.

    18–22 min

  7. Rest covered for 5 minutes, then fluff gently and finish with coriander leaves and black pepper.

    5 min

How to tell it's done

The rice should be fluffy and separate, with moist shreds of beef distributed throughout.

Getting it right

Tip

Browning the carne seca before adding rice gives the dish a deeper, savory base.

What to serve it with

Serve with garlicky collard greens, salad, or a spoon of farofa.

Common mistakes

The rice is far too salty.
Taste before adding any salt, as the recipe warns. Carne seca is heavily cured and some batches need desalting in a change or two of water before they go anywhere near the pan.
The rice is wet and sticky.
Coat the grains in the beef mixture before the water goes in, keep the heat low once covered, and leave the lid alone. Arroz carreteiro should be loose, with separate grains.

Substitutions

  • If carne seca is unavailable, use cooked shredded beef, but the preserved-beef flavor will be milder.
  • Do not add salt early because carne seca can be strongly salted.
  • Use hot water so the rice cooks evenly after sautéing.

Storing and reheating

Keeps three days in the fridge and reheats well covered with a splash of water. It freezes for two months. The five-minute rest matters — skipping it leaves the top layer wet.