Rice with Sun-Dried Beef (Arroz com Carne de Sol)

Name: Rice with Sun-Dried Beef (Arroz com Carne de Sol)
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Brésilienne
Ingredients: 1 kg desalted sun-dried beef (carne de sol), cut into small cubes; 1 large onion, chopped; 2 tomatoes, diced; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 1 yellow bell pepper, seeded and diced; 1 zucchini, diced; 2 cups washed long-grain rice (or parboiled rice); 2 tbsp tomato paste; 3 tbsp olive oil, for sautéing; 1 tsp dried marjoram; 1 tbsp dried parsley; 1 fresh chili, finely sliced (optional); Freshly ground black pepper; Salt; About 4 cups hot water

By Marie Lefebvre · Updated October 14, 2026

A Brazilian family classic that fills the kitchen with the smell of sweet peppers and sun-dried beef. The colorful vegetables add sweetness and freshness while the carne de sol seasons the whole pot. Serve it on its own or next to a weekend churrasco.

Prep⏱️ 45 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 kg desalted sun-dried beef (carne de sol), cut into small cubes
1 large onion, chopped
2 tomatoes, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 zucchini, diced
2 cups washed long-grain rice (or parboiled rice)
2 tbsp tomato paste
3 tbsp olive oil, for sautéing
1 tsp dried marjoram
1 tbsp dried parsley
1 fresh chili, finely sliced (optional)
Freshly ground black pepper
Salt
About 4 cups hot water

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Directions

1
Desalt the beef thoroughly: soak it in cold water, changing the water several times, then taste it. It is better to season the dish yourself than to rely on the salt already in the meat, which is always hard to judge.
2
In a large heavy-bottomed pot, sauté the chopped onion in the olive oil, then add the beef cut into cubes (size according to taste) and let it brown well.
3
Add the washed, drained rice (or the parboiled rice) and stir for two minutes so it soaks up the flavors.
4
Add the chopped vegetables: the three bell peppers, the zucchini, the fresh chili and the tomato paste. Mix well.
5
Pour in hot water until it sits about 2 cm above the rice. Season with marjoram, parsley, pepper and a little salt, then taste the broth.
6
Cover and cook over low heat until the rice has absorbed all the liquid and is tender.
7
Turn off the heat and let it rest, covered, for 5 to 10 minutes before serving so the grains stay loose. Serve as a one-pot meal or alongside a churrasco.

💡 Chef's Tip

Carne de sol is heavily salted, so desalting is the make-or-break step — always taste before seasoning. / No carne de sol? Any desalted dried beef works just as well. / Letting the rice rest off the heat, covered, is what keeps the grains separate instead of sticky.