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Roz Belbosla (Libyan Tomato Rice with Meat)

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10 min
Prep
45 min
Cook

Ingredients

  • 300 g (1.5 cups) long-grain rice, rinsed
  • 300 g (10.5 oz) chicken or lamb, cut into pieces
  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 medium tomato, grated
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • 0.5 tsp turmeric
  • 700 ml (3 cups) water or broth
  • Salt and pepper, to taste

Method

  1. Heat oil in a pot and brown the meat pieces on all sides, about 6-8 minutes.
  2. Add the onion and cook until deeply softened and golden, about 8 minutes.
  3. Stir in garlic, tomato paste, grated tomato, cumin, paprika and turmeric, cooking for 3-4 minutes until fragrant.
  4. Add the water or broth, bring to a boil, then reduce heat and simmer covered for 20 minutes until the meat is nearly tender.
  5. Stir in the rinsed rice, season with salt and pepper, and bring back to a gentle simmer.
  6. Cover and cook on low heat for 18-20 minutes until the rice is tender and has absorbed the liquid, without stirring during this stage.
  7. Let rest off the heat, covered, for 5 minutes before fluffing gently and serving.

Introduction: Roz Belbosla is a simple, everyday Libyan rice dish in which rice is simmered directly in a spiced tomato and onion sauce along with pieces of meat, allowing the grains to soak up a deep red color and rich flavor.

Cultural Background: Roz Belbosla is a simple, everyday Libyan rice dish in which rice is simmered directly in a spiced tomato and onion sauce along with pieces of meat, allowing the grains to soak up a deep red color and rich flavor. It is a staple weekday lunch found in households across the country, valued for being both filling and quick to prepare.

Tips: Grating the tomato rather than dicing it gives a smoother, more evenly colored sauce. Resist stirring the rice once it's covered to avoid it turning gluey.

Variations: A meatless version is made using vegetable broth and extra sauteed vegetables such as carrots and peas.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave covered with a damp paper towel.

FAQs:

Q: Why is my rice mushy?

A: Too much liquid or stirring during cooking breaks the grains; measure liquid carefully and leave the lid on undisturbed.

Q: Can I use basmati rice?

A: Yes, basmati works well and gives a slightly more fragrant result.

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