Entree: Burkina Faso – Northern Culinary Region – Riz Gras (Hearty West African seasoned rice cooked with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

- 4 tbsp (60 ml) peanut or vegetable oil
- 1 lb (454 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 medium onions (about 225 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 large tomatoes (about 400 g), chopped
- 3 tbsp (45 ml) tomato paste
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) beef stock or water
- 2 medium carrots (about 140 g), sliced into 1/4-inch (6 mm) rounds
- 1 red bell pepper (about 150 g), seeded and sliced
- 1 scotch bonnet or habanero pepper, left whole for heat (optional)
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (150 g) frozen peas (optional)
- 1 tbsp (15 ml) fresh lemon juice

Instructions

1. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Season the beef with a pinch of salt and brown in batches until well seared on all sides, about 5–7 minutes per batch; transfer browned beef to a plate.
2. Add the remaining 2 tablespoons oil to the pot. Sauté the chopped onions until soft and starting to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 6–8 minutes.
4. Return the browned beef to the pot. Add the carrots, bell pepper, bay leaf, thyme, salt, and pepper. Pour in the beef stock and bring to a gentle simmer. Cover and simmer 20 minutes to tenderize the beef.
5. Remove the bay leaf and the whole scotch bonnet pepper (if used). Stir in the rinsed rice and distribute it evenly. Add more stock or water if needed so the liquid level is about 1/2 inch above the rice.
6. Reduce heat to low, cover tightly, and cook until the rice is tender and liquid is absorbed, about 18–22 minutes. Avoid stirring during this stage to prevent breaking the rice grains.
7. When rice is cooked, gently fold in the frozen peas (if using) and lemon juice. Adjust salt and pepper to taste. Let rest covered for 5 minutes off the heat.
8. Fluff with a fork and serve hot, spooning the beef and vegetables over the rice.