Senegalese Riz Gras recipe
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Ingredients
- 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 ½ teaspoon ground black pepper 3 cups rice
Nutrition Info
- 833.9 caloriescarbohydrate: 160.8 gcholesterol: 29.9 mgfat: 10.1 gfiber: 16.7 gprotein: 27.5 gsaturatedFat: 2.3 gservingSize: -sodium: 866.6 mgsugar: 15.3 gtransFat: : -unsaturatedFat: : -
Directions Senegalese Riz Gras
Directions
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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 onto a platter and top with meat and vegetables.