Arroz de Carreteiro

🔥 Prep

• Rinse the 2 cup rice under cold water until water runs clear, then drain.
• Cut the 300 g dried beef into small cubes (about 1 cm).
• Peel and mince the 3 garlic cloves.
• Peel and finely chop the 1 onion.
• Dice the 1 tomato into small pieces.
• Roughly chop the 0.5 cup parsley, reserving some for garnish.

🔥 Cook

• 1. Heat 2 tbsp oil in a large pot over medium-high heat and add the beef cubes; sear for 4 minutes until browned, stirring occasionally.
• 2. Add the minced garlic and chopped onion; sauté for 2 minutes until fragrant and translucent.
• 3. Stir in the diced tomato and cook for 3 minutes until it softens.
• 4. Add the rinsed rice to the pot and toast for 2 minutes, stirring to coat each grain.
• 5. Pour in 4 cups (960 ml) of water (or beef broth) and bring to a boil; then reduce heat to low and cover.
• 6. Simmer for 18 minutes without stirring, or until the liquid is absorbed and rice is tender.
• 7. Remove from heat and let stand, covered, for 5 minutes.
• 8. Fluff the rice with a fork and fold in the chopped parsley; season with salt and pepper to taste.

🔥 Serve

• Transfer the arroz de carreteiro to a serving platter and sprinkle reserved parsley on top.
• Accompany with sliced orange wedges and a side of farofa (toasted cassava flour).
• Serve hot with a simple green salad or sautéed collard greens (couve).