This spicy one pot dish is a meal unto itself. If you have a band of merry-men coming over for dinner, serve them heaping spoonfuls of this hearty and wholesome rice and they’ll leave with full bellies and even merrier grins. While Riz au Gras is eaten throughout West Africa, 0ur version is from the Ivory Coast as taught me by Linda of Tropical Foodies.
NOTE: You may cut down or omit the chili powder if you would like a mild dish.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 30 minutes |
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This spicy one pot dish is a meal unto itself. If you have a band of merry-men coming over for dinner, serve them heaping spoonfuls of this hearty and wholesome rice and they’ll leave with full bellies and even merrier grins. While Riz au Gras is eaten throughout West Africa, 0ur version is from the Ivory Coast as taught me by Linda of Tropical Foodies.
NOTE: You may cut down or omit the chili powder if you would like a mild dish.
|
Ingredients
- 3 Tbsp vegetable oil
- 1 small onions , chopped
- 4 cloves garlic , crushed
- 1 lb stew beef cubed
- 2 cups white rice
- 4 cups water
- 1 1/2 cups tomato puree
- 1 tsp oregano
- 1/2 tso chili powder
- salt
- pepper
Servings: people
Units:
Instructions
- Heat the oil in heavy bottomed pot. Add onion and garlic and cook until translucent and fragrant.
- Next, increase the heat to medium-high and add seasoned beef. A generous sprinkle of salt and pepper goes a long way.
- Add the rice, water, and tomato puree along with the chili powder, oregano, carrot sticks. Simmer 20 minutes. The crusty bits at the bottom of the casserole are called the gratin and are prized by many in the Ivory Coast.