Carter’s Rice (Arroz Carreteiro)

This is a decadent dish that is perfect for a cool autumn evening.

Carter’s Rice (Arroz Carreteiro)

Carter’s Rice (Arroz Carreteiro)


Pedro Fleming
Designer & Animator




1.5 kg of Jerked Beef (3 lbs)
2 large onions chopped
1 large green pepper chopped
6 garlic cloves finely chopped
2 medium tomatoes chopped
1 packet of Coriander
1 packet of Scallion Olive oil
5 cups of rice
10 ½ cups of boiling water

About this Recipe

“Arroz Carreteiro” (Carter’s Rice) is part of the history of Rio Grande do Sul (a state in the south of Brazil). The recipe came when traveling merchants crossed the region in ox-drawn carts in the past. The Carter used a lot of sun meat on his menu, which in the south of the country is known as “Charque”. In addition to being abundant at the time, it remained preserved during the many days of travel. Carter’s Rice was born out of necessity, as they needed a practical, easy to prepare and very nutritious food to replenish energy. The Carter’s travels through the wild grassland paved the way through the forests and open fields and were the most efficient means to populate the province of St. Pedro from Rio Grande do Sul, which with the proclamation of the Brazilian Republic in 1889, came to become the state of Rio Grande do Sul. This recipe fell into popular taste and became an icon of regional cuisine and is now appreciated all over the country.


Carreteiro: Occupational name given to one who transports goods by cart or wagon.

Rio Grande do Sul: Brazilian State, means “Big River from South”

Charque: Dehydration process is very similar to that of dried meat. The difference is in the amount of salt used. It is much more salty and has a firmer texture. The Charque is prepared with meats that are very fatty, usually the front cuts of the ox. The pieces are salted and taken to rest for a long period. After dehydration, the meat is taken to dry and remains for about 10 days. As it is considered a more salty type of dried meat, it can be replaced by any type of dried meat.

  • First, some very important things must be observed, a typical Carter’s Rice will never need the addition of salt, as there is no reason to soak the meat until it loses its flavor, and then add salt. The amount of oil has not been described, as it is relative to the amount of fat present in the meat.
  • Chop the jerked beef into small cubes, with a maximum of 1cm, cook this jerky in water until it is still very salty, but supposably to the palate.
  • If the beef jerky is still very salty after boiling, you can change the water and bring it to a new boil.
  • After boiling, drain all the water and fry in olive oil, always using the minimum necessary, so that, as it fries, the fat itself melts.
  • Let it fry until very golden, add onions, peppers, garlic, tomatoes and green seasoning. Let everything fry well, until it begins to dry, add the rice and fry some more.
  • Add the boiling water, stir well, mixing the ingredients evenly, as you won’t be able to stir after that point. Wait for the boil to resume, turn the heat down and wait for it to dry.