Arroz Carreteiro (Wagoner's Rice) Recipe

• 1 lb (450g) high-quality beef sirloin, cut into small cubes
• 1/2 lb (225g) smoked sausage (linguiça or chorizo), sliced
• 2 cups long-grain white rice, rinsed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large tomato, peeled, seeded, and diced
• 1/4 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 3 1/2 cups beef stock, hot
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh scallions, thinly sliced
• 1 tablespoon unsalted butter
• 1 bay leaf
• 1 teaspoon Worcestershire sauce

Arroz Carreteiro Instructions

1. Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the beef sirloin cubes in a single layer and sear for about 3-4 minutes, turning to brown all sides. Remove the beef and set aside.
3. Add the sliced smoked sausage to the pot and cook for 2-3 minutes, stirring occasionally, until lightly browned. Remove and set aside with the beef.
4. Lower the heat to medium and add the diced onion to the same pot. Sauté for 3 minutes, stirring frequently, until the onion is translucent.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the diced red bell pepper and cook for 2 minutes, until slightly softened.
7. Add the peeled, seeded, and diced tomato. Cook for 2-3 minutes, stirring, until the tomato begins to break down and release its juices.
8. Return the browned beef and sausage to the pot. Sprinkle in the smoked paprika, ground cumin, black pepper, and kosher salt. Stir well to coat the meat and vegetables with the spices.
9. Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2 minutes until mostly evaporated.
10. Add the rinsed long-grain white rice and stir to combine, ensuring the rice is well mixed with the meat and aromatics.
11. Pour in the hot beef stock, add the bay leaf, and drizzle in the Worcestershire sauce. Stir to distribute everything evenly.
12. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
13. Check the seasoning and adjust with more salt or pepper if needed. Remove the bay leaf and discard.
14. Stir in the unsalted butter until melted and fully incorporated for extra richness.
15. Remove the pot from the heat and let the arroz carreteiro rest, covered, for 5 minutes to allow the flavors to meld.
16. Gently fluff the rice with a fork, then fold in the chopped fresh parsley and sliced scallions just before serving.