Lunches
Ivorian One-Pot Jollof-Style Rice (Riz Gras)
Ingredients
- 500 g (2.5 cups) long-grain rice
- 300 g (10 oz) beef or chicken, cubed
- 3 tomatoes, blended
- 1 onion, chopped
- 2 tbsp tomato paste
- 1 carrot, diced
- 1 bell pepper, diced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Method
- Brown the meat in oil in a large pot, then remove and set aside.
- Saute onion and garlic in the same pot until fragrant.
- Add tomato paste and blended tomatoes, cook 5 minutes to reduce.
- Return the meat to the pot, add carrot and bell pepper, and enough water to just cover.
- Simmer 20 minutes until meat is tender, then stir in rinsed rice.
- Cover and cook on low heat for 20-25 minutes until rice is tender and liquid is absorbed.
Introduction: An everyday one-pot rice dish found across Ivorian households, cooked directly in a rich tomato and meat broth so the rice absorbs deep flavor as it steams.
Cultural Background: An everyday one-pot rice dish found across Ivorian households, cooked directly in a rich tomato and meat broth so the rice absorbs deep flavor as it steams.
Tips: Rinse the rice well before adding to prevent clumping. Keep the heat low once the rice goes in to avoid scorching the bottom.
Variations: Add a handful of green peas or diced potato for a heartier one-pot meal.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan with a splash of water over low heat, or microwave covered.
Nutrition: Approx. per serving: 480 kcal, 22 g protein, 65 g carbohydrate, 14 g fat
FAQs:
Q: Is this the same as Nigerian jollof rice?
A: It's a close West African relative with its own Ivorian character – riz gras tends to use a lighter tomato base and is a staple everyday lunch rather than a party dish.
Q: Can I make it vegetarian?
A: Yes, omit the meat and use vegetable broth in place of water for a satisfying vegetarian version.
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