Arroz Carreteiro
A hearty Brazilian rice dish with tender braised beef, carrots, and olives finished with crispy fried potatoes. Traditional comfort food from southern Brazil, rich with savory depth.
- Total time
- 75 min
- Servings
- 4
- Calories
- 685
- Protein
- 38g
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 cups beef broth
- 2 cups long-grain white rice
- 12 oz potatoes, peeled and diced into 1/4-inch cubes
- ¾ cup green olives, pitted and halved
- 1 whole bay leaf
- 1 to taste salt and black pepper to taste
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high until shimmering, ~1 minute.
- 2
Working in batches, sear beef without stirring until deep brown on all sides, ~8 minutes total.
- 3
Remove beef to a plate. Add onion and garlic; sauté until softened and fragrant, ~3 minutes.
- 4
Return beef to pot. Add carrots, broth, and bay leaf; bring to a simmer.
- 5
Cover and simmer until beef is very tender, ~50 minutes. Season with salt and pepper.
- 6
Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high.
- 7
Add diced potatoes; fry until golden and crispy, ~8 minutes. Transfer to a plate lined with paper towels.
- 8
In the same pot as the beef, increase heat to medium-high and add rice; stir for 1 minute to toast.
- 9
Stir in olives and 1 cup water (or additional broth). Bring to a boil, then reduce to low and cover.
- 10
Simmer until rice is tender and liquid is absorbed, ~18 minutes.
- 11
Remove bay leaf. Fluff rice with a fork and taste for seasoning.
- 12
Transfer to serving bowls and top with crispy fried potatoes.
Tools you’ll need
- large heavy pot with lid
- large skillet
- cutting board
- chef's knife
- wooden spoon
- fork
- paper towels
- plate
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