senegalese riz gras

Ingredients

• Servings: 8
• 2 cups vegetable oil for frying
• 14 potatoes, cut into 1-inch chunks
• 1 cassava (manioc) root, peeled and cut into large chunks
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1 (6 ounce) can tomato paste
• 7 cups water
• 1 pound stew beef, cubed
• 1 head cabbage, diced
• 4 large carrots, sliced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 cups rice

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• heat vegetable oil in a large pot over medium-high heat. cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. transfer potatoes and cassava to a plate with a slotted spoon.
• cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
• stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
• transfer vegetables and meat with a slotted spoon to a large bowl. measure liquid in the pot, adding water as necessary to make 6 cups of liquid. return 6 cups liquid to the pot, add rice, and bring to a boil. reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
• spoon rice a platter and top with meat and vegetables.