Riz au Gras
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The Tale of Riz au Gras
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Riz au gras, literally "rice with fat" or "greasy rice," is a one-pot rice dish cooked in tomato and oil with meat and vegetables, part of the same broad West African jollof-rice family found across the Sahel and coastal West Africa. In Mali it's a beloved everyday and celebratory dish, its richness signaling a well-provisioned, satisfying meal.
Ingredients
Scale:· 6 servings
- 3 cups rice
- 500g chicken or beef, cut into pieces
- 3 tomatoes, chopped
- 3 tbsp tomato paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet chili, whole
- 1 carrot, diced
- 3 tbsp vegetable oil
- 3 cups water or stock
Instructions
- 1Heat the oil in a large pot and brown the meat pieces on all sides; set aside.
- 2In the same pot, sauté the onion and garlic until fragrant.
- 3Add the tomatoes and tomato paste and cook until they form a thick, deep red sauce.
- 4Return the meat to the pot along with the carrot, whole chili and water or stock.
- 5Simmer covered for 20-25 minutes until the meat is tender.
- 6Stir in the rice, ensuring it is submerged in the sauce, cover, and cook over low heat for 20-25 minutes until the rice is tender and has absorbed the sauce.
- 7Remove the whole chili, fluff the rice, and serve hot.
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