Arroz Carreteiro is a traditional Brazilian rice dish from Southern Brazil, originally made by travelers using dried salted beef (carne seca) cooked with rice, sausage, onion, and garlic.
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Known as "wagoner's rice," it's a hearty, savory meal with deep, smoky flavor and is enjoyed year-round as classic Brazilian comfort food.
This arroz carreteiro recipe is an easy, home-style version of this classic Brazilian rice dish, based on the traditional method and made with simple ingredients.
It's very customizable and works perfectly with leftover meat, especially grilled beef (asado).
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Dried salted beef (carne seca): The main protein of the dish. It adds deep, savory flavor and richness. It can be substituted with leftover grilled beef (asado), cooked chicken, or another already-cooked meat. In that case, there is no need to boil or pressure-cook it-simply chop it and add it directly to the recipe, since it is already cooked and not overly salty like carne seca.
- Olive oil: Used to sauté and build flavor at the base of the dish. It can be substituted with lard or any neutral cooking oil.
- Bacon: Adds smokiness and fat, which helps flavor the entire dish from the start. It creates the foundation of the seasoning.
- Linguiças calabresas (smoked sausage): Adds extra depth, spice, and smokiness, balancing the dried beef's flavor. In the U.S., it can be substituted with smoked sausage, kielbasa, andouille, or linguiça.
- Onion & garlic: Build flavor and add aroma to the dish.
- Raw white rice: Absorbs all the flavors from the meats and the reserved cooking liquid, turning this dish into a complete one-pot meal.
- Reserved beef cooking liquid: Used instead of plain water to cook the rice, giving the dish its signature rich flavor without adding salt. If using leftover meat, you can make your own broth with Knorr chicken or beef granulated bouillon.
- Parsley & Green onions: Finishes the dish with freshness and balance, cutting through the richness of the meats.
How to Make Arroz Carreteiro
Note: Full instructions are provided in the recipe card below.
- Clean the dried beef by removing excess fat and hard pieces. Cut into chunks about the width of a finger. You should have about 600 g after cleaning.
- Place the beef in a pressure cooker and add 2½ liters of water at room temperature. Bring to a boil over high heat, and boil for 5 minutes after it starts boiling. Drain and discard this water.
- Return the beef to the pressure cooker and add another 2½ liters of fresh water. Close the lid. Once it reaches pressure, reduce the heat to medium and cook for 15 minutes.
- Turn off the heat, release the pressure, and remove the beef. Reserve the cooking liquid; do not discard it.
- In a large pot, heat the olive oil over high heat. Add the bacon and cook, stirring, until well browned and crispy.
- Add the chopped linguiças calabresas and cook until lightly browned. Add the cooked dried beef and fry everything together for about 15 minutes.
- Add the garlic and onion. Sauté for about 3 minutes, until fragrant and lightly golden.
- Add the uncooked rice and stir well. Fry the rice for about 3 minutes.
- Add 6 cups of the reserved beef cooking liquid. Stir, then cook over medium heat with the pot partially covered.
- Cook for 15 minutes, then reduce the heat to low, keep the pot slightly uncovered, and cook for another 15 minutes, or until the liquid has mostly evaporated.
- Turn off the heat, cover the pot, and let it rest for 10 minutes. Fluff the rice with a spoon. Add the chopped green onions and parsley, reserving a little for garnish. Mix gently and serve hot.
Hint: Don't add salt. The reserved beef cooking liquid, bacon, sausage, and carne seca add enough seasoning, so you only need to finish with green onions and parsley at the end.
Storage, Make Ahead, & Freezing
Storage: Let the arroz carreteiro cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Make Ahead: This dish can be made ahead and reheated gently on the stove or in the microwave. Add a splash of water or broth when reheating to loosen the rice if needed.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- You don't need to add salt or spices: The carne seca, bacon, sausage, and reserved cooking liquid already season the dish. No extra salt, pepper, or seasoning is needed-just finish with herbs.
- Save the cooking liquid: Always reserve the water used to pressure-cook the carne seca. This liquid is essential for cooking the rice and gives the dish its deep, savory flavor.
- Perfect for leftovers: Carne seca can be replaced with leftover grilled beef (asado) or cooked chicken. If using leftovers, there's no need to boil or pressure-cook-just chop and add it directly to the recipe. Simply, sauté the chicken well before continuing with the recipe.
- Let the rice dry properly: Cook until the liquid has reduced and the bottom of the pan is dry, then turn off the heat and let it rest, covered, for the best texture.
- Finish with fresh herbs: Green onions and parsley are added at the end for freshness, color, and balance.
- Rest before serving: Let the rice rest off the heat for a few minutes before fluffing so it stays loose and fluffy.
Frequently Asked Questions
Can I make arroz carreteiro with leftover meat?
Yes. This recipe is perfect for using leftover grilled beef (asado). Just chop the meat and add it directly-there's no need to boil or pressure-cook it.
Do I need to add salt to arroz carreteiro?
No. The carne seca, bacon, sausage, and reserved cooking liquid already provide enough seasoning.
Why is the beef cooking liquid used to cook the rice?
Using the reserved cooking liquid adds deep, savory flavor and replaces plain water, which is key to the dish's taste.
Can I use leftover roasted chicken instead of beef?
Yes. Chicken works well. Simply sauté it well before continuing with the recipe.
Is arroz carreteiro spicy?
No. It's flavorful and savory but not spicy unless you choose to add heat.
❤️ Love this Arroz Carreteiro recipe?
Make sure to check out our Shrimp Casserole recipe, a perfect way to use leftover rice.
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Recipe
Arroz Carreteiro
Equipment
- Large Pot or Dutch Oven
- Serving spoon
Ingredients
- 600 g dried salted beef (carne seca), cleaned (about 900 g before trimming)
- 5 liters water , divided
- ¼ cup olive oil , neutral oil, or lard
- 200 g bacon , finely chopped
- 2 (about 360 g) linguiças calabresas, chopped
- 6 garlic cloves , minced or grated
- 1 large yelow onion , finely chopped or grated onion
- 435 g uncooked white rice
- 1.2 liters reserved beef cooking liquid
- ½ cup italian or curly parsley , finely chopped
- ½ cup green onions , chopped
Instructions
- Clean the dried beef by removing excess fat and hard pieces. Cut into chunks about the width of a finger. You should have about 600 g after cleaning.
- Place the beef in a pressure cooker and add 2½ liters of water at room temperature. Bring to a boil over high heat, and boil for 5 minutes after it starts boiling. Drain and discard this water.
- Return the beef to the pressure cooker and add another 2½ liters of fresh water. Close the lid. Once it reaches pressure, reduce the heat to medium and cook for 15 minutes.
- Turn off the heat, release the pressure, and remove the beef. Reserve the cooking liquid; do not discard it.
- In a large pot, heat the olive oil over high heat. Add the bacon and cook, stirring, until well browned and crispy.
- Add the chopped linguiças calabresas and cook until lightly browned. Add the cooked dried beef and fry everything together for about 15 minutes.
- Add the garlic and onion. Sauté for about 3 minutes, until fragrant and lightly golden.
- Add the uncooked rice and stir well. Fry the rice for about 3 minutes.
- Add 6 cups of the reserved beef cooking liquid. Stir, then cook over medium heat with the pot partially covered.
- Cook for 15 minutes, then reduce the heat to low, keep the pot slightly uncovered, and cook for another 15 minutes, or until the liquid has mostly evaporated.
- Turn off the heat, cover the pot, and let it rest for 10 minutes. Fluff the rice with a spoon. Add the chopped green onions and parsley, reserving a little for garnish. Mix gently and serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
