Carreteiro Gaúcho
- 🥩 1 kg of leftover BBQ meat (beef sirloin, pork fillet, sausage)
- 🍚 3 cups of white rice
- 🌶️ 3 bell peppers (yellow, red, green), chopped
- 🧅 2 onions, chopped
- 🥕 1 grated carrot (optional)
- 🌿 1 cup of chopped chives
- 🌿 3 cups of chopped parsley
- 🍲 6 cups of chicken broth or water
- 🧂 1 tablespoon salt + extra to taste
- 🧂 Pinch of black pepper to taste
- 🫒 Olive oil, a few drizzles for sautéing
A cherished culinary tradition from Rio Grande do Sul, Carreteiro Gaúcho is a savory rice dish made with leftover barbecue meats, vibrant vegetables, and aromatic herbs, perfect as a hearty main course.
Carreteiro Gaúcho is a cherished culinary tradition hailing from the southern Brazilian state of Rio Grande do Sul. Known for its inventive use of leftover barbecue meats, this savory rice dish combines vibrant vegetables and aromatic herbs, making it a hearty and flavorful main course.
Ingredients
🥩 1 kg of leftover BBQ meat (beef sirloin, pork fillet, sausage)
🍚 3 cups of white rice
🌶️ 3 bell peppers one each: yellow, red, green, chopped
🧅 2 onions, chopped
🥕 1 grated carrot optional
🌿 1 cup of chopped chives
🌿 3 cups of chopped parsley
🍲 6 cups of chicken broth or water
🧂 1 tablespoon salt + extra to taste
🧂 Pinch of black pepper to taste
🫒 Olive oil, a few drizzles for sautéing
Instructions
1- Prep the Vegetables:
- Chop onions into small cubes.
- Deseed and chop bell peppers into small cubes.
- Grate carrot if using.
- Chop chives and parsley separately.
2- Cook the Base:
- Heat a large stainless-steel cooking pot on medium-low heat using a Philco induction cooktop.
- Add a drizzle of olive oil and chopped onions to the pot. Sauté with a pinch of salt until onions are translucent.
- Stir in chopped bell peppers, season with a pinch of salt and black pepper, and cook until slightly soft.
- Add grated carrot (if using) and chopped chives. Mix well and let them sauté for an additional minute.
3- Integrate Rice and Meat:
- Add white rice to the pot, stirring to combine with vegetables.
- Incorporate the chopped leftover BBQ meat, ensuring even distribution throughout the mixture.
4- Cook the Rice:
- Pour in chicken broth or water, add one tablespoon of salt, and stir.
- Cover the pot and cook for 12-15 minutes, or until the rice is cooked and the liquid is absorbed, maintaining a medium-low heat.
5- Finish the Dish:
- Once cooked, adjust seasoning if necessary by tasting. Stir in the chopped parsley right before serving.
6- Serve:
- Serve hot in a deep dish or bowl, perfecting each serving with a bit of fresh parsley for extra freshness.
Prep Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: Approximately 45 minutes
Servings: 6
Equipment:
- Cutting board Wooden
- Chef’s knife
- Induction cooktop Philco
- Large cooking pot Stainless steel
- Wooden spoon
- Measuring cups
- Serving plate or bowl
- Serving fork/spoon
Cooking Tips:
- For a richer flavor, consider using leftover meats that have been well-seasoned during the barbecue.
- Continuously layer your seasoning as you cook to build depth in flavor.
- Cover the pot while cooking rice to utilize steam for quicker and even cooking.
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