Wagoners' Rice: Arroz Carreteiro

Total Time:
40 min
15 min
25 min

4 to 6 servings

  • 1 garlic clove
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons light olive oil
  • 2 onions, finely chopped
  • 13 ounces beef, cut into cubes
  • 2 green peppers, seeded and sliced
  • 2 red peppers, seeded and sliced
  • 2 yellow peppers, seeded and sliced
  • 3 tomatoes, roughly chopped
  • 12 ounces non-sticky rice
  • 4 tablespoons chopped fresh parsley leaves
  • 4 spring onions, finely chopped, for garnish
  • With a mortar and pestle, grind together the garlic, salt and freshly ground pepper.

  • Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir.

  • Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well.

  • Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch.

  • Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry.

  • Just before serving, sprinkle over the parsley and spring onions.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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