‘Carreteiro’ Rice

Recipe sent by our reader Selva Tomassini Lopes especially for Wave Plus.

 By Selva Tomassini Lopes

One of the most popular dishes in Mato Grosso do Sul. Prepared with dried meat (beef Jerky), it was first made popular by farmers’ entourages in the Pantanal and also by the farm hands as being a dish relatively easy to make, although some of the recipes were improved over time.


  • 1 tablespoon oil (or olive oil)
  • 1 kg of dried meat (corned beef or beef jerky)
  • ½ kg of Calabresa sausage (use Toscana if you cannot find Calabresa)
  • 2 tomatoes, seeded
  • 4 cups of rice
  • 2 tablets of beef broth
  • 2 garlic cloves
  • 1 small onion, finely chopped
  • Chives to taste
  • Salt to taste


Place the dried meat in water the night before, changing the water several times to remove the salt, then cut into cubes and take off some of the fat.

In a heavy saucepan, heat the oil, brown the chopped garlic and chopped onion. Add a little salt and the meat – fry until it does not stick to the pan. Place the sausage cut into small slices. Fry until golden. Add rice, broth and chopped tomatoes. Fry a little. Add enough water to cover the rice. Finally add the chopped chives. Do not forget to check the salt in the mixture. Bring to a boil over high heat for 3 minutes, lower the heat until the rice is cooked.