Waggoners rice
This sticky rice dish is known as Arroz carreteiro in Brazil and was traditionally made in iron pots. This recipe uses up leftover meat from a barbecue, such as steak or chicken, which has grill marks from the barbecue.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 250g/9oz jasmine rice
- 50ml/2fl oz olive oil
- 2 thick slices back bacon, chopped or cut into cubes, or 100g/3½oz diced pancetta
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 red chillies, chopped
- 1 spicy raw sausage
- 1 bunch spring onions, chopped
- 500g/1lb 2oz leftover bbq meat, such as steak or chicken, chopped
- 1 litre/1¾ pint chicken or beef stock
- chopped fresh flatleaf parsley, to garnish
- 150g/5½oz jar roasted red peppers, chopped
- grated Parmesan, to garnish
Method
Rinse the rice well and drain thoroughly. Heat the oil in a large, heavy cast iron pot and sweat the bacon for 2–3 minutes. Add the onion, garlic and chilli and sweat for a further 2 minutes. Remove the sausage casings, crumble the sausage meat into the pot and fry for 5 minutes.
Add the spring onions, leftover meat and rice. Pour in the stock, cover with a lid and cook for 20 minutes or until the stock is absorbed and the rice is cooked. Stir in the parsley, red peppers and Parmesan. Serve immediately.
