Entree: Cote d'Ivoire – Northern Culinary Region – Riz Gras (Ivorian "fat rice" — rice cooked in a richly seasoned tomato and palm oil sauce with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) long-grain parboiled rice, rinsed
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 6 tbsp (90 ml) red palm oil or vegetable oil if unavailable
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot pepper (scotch bonnet or habanero), whole or finely chopped to taste
- 14 oz can (400 g) crushed tomatoes
- 3 tbsp (45 g) tomato paste
- 3 cups (720 ml) beef or chicken stock, hot
- 2 medium carrots, diced (about 1 cup / 130 g)
- 1 cup (150 g) frozen peas
- 1 medium green bell pepper, diced (about 1 cup / 150 g)
- 1 bouillon cube (optional) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) paprika
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) soy sauce (optional)
- 2 tbsp (30 g) chopped fresh parsley or coriander for garnish

Instructions

1. Heat 2 tbsp (30 ml) of palm oil in a large heavy pot over medium-high heat. Season the beef with a pinch of salt and brown in batches until deeply caramelized, 4 to 6 minutes per batch. Remove beef and set aside.
2. In the same pot add remaining palm oil and sauté the onion until soft and translucent, about 5 minutes. Add garlic, ginger and chopped hot pepper and cook 1 minute until fragrant.
3. Stir in tomato paste and fry 2 minutes to remove raw flavor, then add crushed tomatoes and simmer 5 to 8 minutes, scraping up any browned bits. Return the browned beef to the pot.
4. Add paprika, thyme, bouillon cube (if using), soy sauce, and most of the stock (reserve about 1/2 cup / 120 ml). Bring to a simmer, cover and cook gently until beef is nearly tender, about 25 to 30 minutes.
5. Add the rinsed rice, diced carrots, bell pepper and frozen peas to the pot. Pour in remaining stock so liquid just covers the rice mixture (add reserved stock as needed). Stir once, taste and adjust salt and pepper.
6. Reduce heat to low, cover tightly and simmer without stirring for 20 to 25 minutes, until rice is cooked and liquid absorbed. If rice is not fully tender, add a few tablespoons of hot water, cover and continue cooking a few minutes.
7. Once rice is done, fluff gently with a fork, adjust seasoning, and let rest 5 minutes. Garnish with chopped parsley or coriander and serve hot.