This recipe for Biro Biro is like a Brazilian Arroz Pilaf loaded with goodness! It's rice side dish mixed with bacon, egg, onions, cilantro, and carrots.
Similar to many other countries, rice is a staple in Brazil. This recipe, known as Biro Biro, Arroz Maluca, or Arroz Pilaf is a way to give plain rice so much flavor and texture! The rice is first sauteed in the bacon fat with onion and garlic, then cooked in broth for incredible depth of flavor. Then all sorts of goodness is added in to the fluffy rice!
Biro Biro, or Arroz Pilaf has many different variations depending on the region or family traditions. This recipe is inspired by the versions that I have enjoyed here in São Paulo. It includes bacon bits, carrots, cilantro, and egg bringing color, texture, and taste bud delight with each bite!
You can serve Biro Biro at a simple family dinner or larger dinner party as a delicious side to steak, fish, or chicken.
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Brazilian Arroz Pilaf Background
Arroz or Rice Pilaf has a vast history and variations are found in so many different countries and cuisines. The most consistent aspect seems to be that the rice is first fried or sauteed in some fat and then mixed with liquid and cooked. It is also typically cooked in a method that results in fluffy, separate rice vs. sticky rice. I have found that there are different names for this type of rice in Brazil. Here in São Paulo, it's often called Biro Biro. In other areas, it is called arroz pilau, and still other areas, arroz maluca, which translates to 'crazy rice'. Sometimes in English it's called a Brazilian rice pilaf or Brazilian fried rice. Whatever the name, it is incredibly delicious!
Simple Ingredients and Substitutes
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- Bacon - Use your favorite bacon. I used smoked bacon. If you opt for a turkey bacon or other lower fat option, you will need to add oil to make up for the lack of fat when adding the onions, garlic, and rice.
- White Long Grain Rice, uncooked – You can substitute with Basmati rice, short grain rice, or brown rice.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it!
- Yellow Onion - You need about ½ of a medium-size onion or 1 small onion. You can substitute with white onion, red onion, shallot, or even scallions
- Chicken Broth or Chicken stock – You can also use, vegetable broth or vegetable stock or Beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base. You could also use bone broth.
- Olive Oil - Olive Oil is used for the pan when cooking the carrots and eggs. You can substitute in vegetable oil, canola oil, coconut oil, or other neutral oil that you have.
- Fresh Carrot - You can use whole carrots with the skin on or peeled. You can substitute with baby carrots diced or pre-diced carrots. You could use frozen carrots if you have them too. Simply add them straight from the freezer, do not thaw first.
- Fresh Eggs, scrambled - The eggs are cooked and added at the end. I used 2 large eggs, but you can use only 1 egg or eliminate all together.
- Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro along with fresh parsley.
See recipe card for quantities.
Simple Equipment You'll Need with Options
To prepare the ingredients, you need two separate cutting boards and sharp knives for the raw bacon and the vegetables, or plan to clean between. For mincing garlic, I use a Garlic Press.
You need a medium saucepan with a fitted lid to cook the bacon and then the rice. If you are doubling this recipe, you can even use a dutch oven.
You also need a small-medium frying pan or skillet to cook the carrots and eggs in.
How to Make this Arroz Pilaf Recipe
Dice the bacon and cook in a medium pot (with a fitting lid as this will be the rice pot later) over medium-low heat for 10 minutes.
Stir every couple of minutes ensuring that the fat is rendering and the bacon is crisping up.
When the bacon is crisp, transfer it to a plate using a slotted spoon so the fat stays in the pot.
While the bacon cooks, dice the onion, mince the garlic, dice the carrot, and chop the cilantro.
Cooking the rice
If you want really fluffy non-starchy, rice you can rinse it under water, but I just add the uncooked rice to the pot.
To the bacon fat, add the rice, the diced onion and the garlic, then stir to coat in the fat and let it cook for 2-3 minutes.
Then add the broth and the salt. Stir, turn the heat back up to medium-high and bring to a boil.
Once boiling, stir again, reduce the heat to the lowest setting, cover and let the rice steam and cook for 20 minutes.
While the rice is cooking, preheat a medium non-stick pan over medium heat. Add a teaspoon or two of olive oil and the diced carrots. Cook the carrots in the pan for 5-8 minutes until fork tender. If needed you can add a splash of water and cover the pan to steam them and help them cook faster. Once cooked, transfer to the plate with the bacon.
Whisk the eggs in a small bowl. Then to the same pan used for the carrots, add another teaspoon of olive oil and the beaten eggs. Cook for 5 minutes, stirring often so that the eggs cook scrambled. Once no longer runny, turn off the heat and set aside to add to the rice later.
After 20 minutes, turn off the heat for the rice, but let the rice sit COVERED for another 5-10 minutes.
Fluff up the rice with a fork and either in the pot, a separate bowl, or the frying pan, mix together the rice, crisp bacon pieces, carrots, cilantro, and scrambled egg.
Serve and enjoy!
Arroz Pilaf Recipe FAQs
You can store this rice in an airtight container in the refrigerator for up to 5 days.
You can freeze this rice after cooking. First, cool it in the fridge. Then transfer it to an airtight container. I find freezer bags work the best, as you can spread the rice out in a thin layer in a gallon bag. It helps to store it and to thaw it faster later. It will last in the freezer for up to 6 months
Yes, you can cook this Brazilian Rice in a slow cooker. Follow the same exact directions for cooking the bacon. Transfer the bacon to a plate to add at the end. Then add the rice, onions, and garlic to the bacon fat stir and saute, then transfer the rice to the slow cooker. Add the carrots and broth to the rice, then set the slow cooker on high for 4-6 hours or low for 8-10 hours.
If you want to substitute or add more ingredients, here are a few more ideas. Green peas, diced bell peppers, and any other cooked vegetable that you love cut into tiny pieces. Instead of bacon, you could use sausage, ham, or pancetta. As far as spices go, in Brazil you will not see much added to this. However, warm or smoky spices would be great in this recipe, such as chili powder, cumin, or paprika.
What to serve with this Arroz Pilaf
Biro Biro, or Arroz Pilaf, is served as a side dish for Brazilian Churrasco or with any main dish. You often see it at buffets here to along with salads, soups, such as Caldo de Pollo, and so many other options. Here are some great options to serve with this delicious rice side!These are my favorite dishes to serve with delicious rice side dish!
Brazilian Arroz Pilaf ~ Biro Biro with Bacon
Ingredients
- 4 slices Raw Bacon diced
- ½ Yellow Onion, diced
- 1 clove Garlic, minced
- 1 cup Long grain white rice, uncooked
- 2 cups Chicken or vegetable broth
- 3 teaspoons Olive oil for cooking the carrots and eggs
- 1 Carrot, small (about ½-3/4 cup diced
- 2 Eggs
- ¼ cup Fresh cilantro, chopped
Instructions
- Dice the bacon and cook in a medium pot (with a fitting lid) over medium-low heat for 10 minutes. Stir every couple minutes ensuring that the fat is rendering and the bacon is crisping up.
- While the bacon cooks, dice the onion, mince the garlic, dice the carrot, and chop the cilantro.
- When the bacon is crisp, transfer it to a plate using a slotted spoon so the fat stays in the pot.
- To the bacon fat, add the rice, the diced onion and the garlic, then stir to coat in the fat and let it cook for 2-3 minutes. Then add the broth and the salt. Stir, turn the heat back up to medium-high and bring to a boil. Once boiling, stir again, reduce the heat to the lowest setting, cover and let cook for 20 minutes.
- While the rice is cooking, preheat a medium non-stick pan over medium heat. Add a teaspoon or two of olive oil and the diced carrots. Cook the carrots in the pan for 5-8 minutes until fork tender. If needed you can add a splash of water and cover the pan to steam them and help them cook faster. Once cooked, transfer to the plate with the bacon.
- Whisk the eggs in a small bowl. Then to the same pan used for the carrots, add another teaspoon of olive oil and the beaten eggs. Cook for 5 minutes, stirring often so that the eggs cook scrambled. Once no longer runny, turn off the heat and set aside to add to the rice later.
- After 20 minutes, turn off the heat for the rice, but let the rice sit COVERED for another 5-10 minutes.
- Fluff up the rice with a fork and either in the pot, a separate bowl, or the frying pan, mix together the rice, crisp bacon pieces, carrots, cilantro, and scrambled egg. Serve and enjoy!
Chef Mimi
This sounds wonderful!
Paul
Sounds good to me but my Brazilian wife hates carrots , I think I will make it without the carrots or use a substitute .