Arroz do Rodeio

Name: Arroz do Rodeio
Cuisine: Brazilian
Ingredients: 2 cups uncooked rice; 3 tablespoons extra-virgin olive oil; About 3 cups vegetable oil for frying; Salt to taste; 3 russet potatoes, peeled (or substitute; 3 to 4 cups canned or frozen matchstick potatoes); 3 to 4 cups canned or frozen matchstick potatoes); 4 slices cooked smoked bacon, chopped; 1 large onion, finely chopped; 2 large eggs, lightly beaten; 1 cup fresh parsley leaves, minced; ¼ cup chopped scallions, including the green part

Soccer Player Rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

The famous soccer player Biro Biro dined frequently at São Paulo’s Rodeio, one of the town’s formidable churrasco restaurants. This is a robust dish that makes a great foil to simply prepared grilled or roasted beef dishes.

Ingredients

3 russet potatoes, peeled (or substitute
3 to 4 cups canned or frozen matchstick potatoes)
3

Americas
Brazil
Rodeio
São Paulo
Side dish
Gluten-free

Method

Cut the potatoes into matchstick slices on a mandoline or using the grater attachment of a food processor. Rinse the potatoes under cold running water to remove the starch. Place them in a mixing bowl, cover with fresh cold water, and refrigerate for 20 minutes.

In a large saucepan, heat 1 tablespoon olive oil over medium heat and add the rice. Stir for 3 minutes or until the rice has a