Recipe · BBQ Religion
Brazilian BBQ Rice Recipe with Xtra Mojo
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Arroz carreteiro is Brazilian barbecue rice: basmati cooked in chicken stock with diced steak, smoked calabresa sausage, bacon, onion, tomato and capsicum, seasoned with Xtra Mojo and finished with coriander and a fried egg. It takes about 50 minutes in one casserole pan, and it is the classic way to turn the leftovers of a churrasco into a meal.
What does arroz carreteiro mean?
Cart driver's rice. The dish comes from the carreteiros, the ox-cart drivers of southern Brazil, who cooked rice with the dried beef they carried on long trips.
What meat goes in arroz carreteiro?
This version uses 200 g of rump steak, cooked and diced, with smoked calabresa and bacon. If you have leftover barbecue meat, use the same weight in place of the steak. That is what the dish was made for.
What can you use instead of calabresa?
Calabresa is a smoked pork sausage. Brazilian grocers in Australia stock it; otherwise use another smoked pork sausage, such as a kransky.
How do you keep the rice from going mushy?
Use 2 cups of basmati to 3 cups of chicken stock. Cook it on low for about 15 minutes, until the liquid is absorbed, then turn off the heat and let it rest for another 15 minutes. The rest finishes the rice gently.
What do you serve with it?
A fried egg on top and fresh coriander. It is a meal on its own, or a side for the next barbecue. For the meat that usually comes before it, see Adriano's picanha on the kettle.
What you need
- 1 smoked calabresa sausage, sliced
- 3 bacon strips, sliced
- 1/2 brown onion, diced
- 2 garlic cloves, minced
- 1 tomato, diced
- 1 red capsicum, diced
- 1 red chilli, diced
- 1 bunch coriander, chopped
- 1 tablespoon Xtra Mojo
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 2 cups basmati rice
- 3 cups chicken stock
- 2 teaspoons salt
- 200 g rump steak
- the same weight of leftover barbecue meat, which is what the dish was made for
Method
- Cook the rump steak on the barbecue or in a fry pan over high heat to your liking, then rest it and dice it into small cubes.
- Heat the butter and olive oil in a large casserole pan over medium high heat. Brown the bacon and calabresa, then remove and set aside.
- In the same pan, cook the onion, tomato, capsicum, coriander roots and garlic until softened.
- Return the bacon, sausage and diced steak to the pan and stir through.
- Add the rice, stock and salt. Stir well and bring to a gentle simmer, then cook on low for about 15 minutes, until the rice is tender and the liquid is absorbed.
- Turn off the heat and rest the rice for another 15 minutes to finish cooking.
- Finish with fresh coriander and serve with a fried egg on top.
Why this works
Originally developed for steak, Xtra Mojo combines a fine texture with a savoury garlic-and-spice profile. Adriano has used it in his documented steak competition results.
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