In Brazil this is a popular sticky rice dish known as Arroz carreteiro. It uses up leftover meat from a barbecue and with aromatic rice, and savory seasonings, makes a hearty and satisfying meal. It originated from the Rio Grande do Sul region in southern Brazil, where it was commonly prepared by cattle drivers (carreteiros) during long journeys.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 250g/9oz jasmine rice
- 50ml/2fl oz olive oil
- 2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 red chillies, chopped
- 1 spicy raw sausage
- 1 bunch spring onions, chopped
- 500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped
- 1 litre/1¾ pint chicken or beef stock
- chopped fresh flatleaf parsley, to garnish
- 150g/5½oz jar roasted red peppers, chopped
- grated Parmesan, to garnish
Method
-
Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes.
-
Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately.
