Wagoners Rice Arroz Carreteiro Recipes

ARROZ: SPANISH RICE

Steps:

• Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
• Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

WAGONERS' RICE: ARROZ CARRETEIRO

Steps:

• With a mortar and pestle, grind together the garlic, salt and freshly ground pepper.
• Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir.
• Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well.
• Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch.
• Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry.
• Just before serving, sprinkle over the parsley and spring onions.

WAGONERS' RICE: ARROZ CARRETEIRO

Steps:

• With a mortar and pestle, grind together the garlic, salt and freshly ground pepper.
• Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir.
• Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well.
• Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch.
• Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry.
• Just before serving, sprinkle over the parsley and spring onions.