Begin by boiling 2 eggs. Once the eggs come to a boil, I allow them to continue boiling for 10 minutes. As soon as they are finished, I place them in a bowl with ice and cold water for about 10 minutes or until they cool down completely. This step will help ensure that you can easily peel your eggs. Once they’ve cooled, go ahead and peel the eggs.
Chop up your fresh parsley and your boiled eggs. Set them aside to use later for garnishing.
Chop up your green pepper, onion and garlic.
Heat up a separate large pot and add olive oil to it.
Once your oil is hot, sautee your green peppers and onions. Once your onions become translucent in color, add in your garlic and sautee for about 15 seconds or until fragrant.
Add in your meat and mix well to combine with your peppers, onions and garlic. Stir in your salt, ground black pepper, and paprika powder.
Stir in your rice and mix everything well. Go ahead and add in your water, stirring all your ingredients to combine.
Place the lid on top of your pot but only halfway on. Cook over medium-high heat for approximately 20-25 minutes or until you see that the water has evaporated.
Adjust to low heat and cover your pot completely with the lid. Finish cooking for approximately another 5-7 minutes.
Remove your pot from the heat once your rice is done cooking and garnish with fresh chopped parsley and chopped boiled eggs.
Your Arroz Carreteiro or Brazilian Rice with Leftover Churrasco/BBQ Meat is finished! Serve hot and enjoy!