Riz Gras (Beninese-Style Jollof Rice)
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 400 g (2 cups)
- Chicken thighs, bone-in — 500 g (1 lb)
- Tomatoes, blended — 4
- Red bell peppers, blended — 2
- Onion, finely chopped — 1
- Tomato paste — 3 tbsp
- Vegetable oil — 4 tbsp
- Garlic, minced — 2 cloves
- Thyme — 1 tsp
- Bay leaves — 2
- Chicken stock — 750 ml (3 cups)
- Salt, or to taste — 1 tsp
Method
- Season the chicken with salt and thyme, then brown in 2 tbsp oil in the large pot until golden. Remove and set aside.
- In the same pot, add the remaining oil and sauté the onion and garlic until soft.
- Stir in the tomato paste and cook for 2 minutes to deepen its colour.
- Add the blended tomatoes and peppers, and simmer for 15 minutes until thickened.
- Return the chicken to the pot, add the bay leaves and chicken stock, and simmer for 15 minutes.
- Remove the chicken, stir in the rinsed rice, cover, and cook on low heat for 20-25 minutes until the rice is tender and liquid is absorbed.
- Nestle the chicken back on top of the rice to warm through, then fluff and serve.
Introduction: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered
directly in a rich tomato and meat stock so every grain absorbs colour and flavour.
Cultural Background: Riz gras, meaning 'fat rice', is Benin's rendition of the wider West African one-pot rice dish, simmered
directly in a rich tomato and meat stock so every grain absorbs colour and flavour. It is a lunchtime favourite
for offices and family homes, often prepared in large batches for gatherings.
Tips: Resist lifting the lid too often while the rice cooks – trapped steam is what evenly cooks every grain.
Variations: Add diced carrots and green beans for a more colourful, vegetable-forward version popular at celebrations.
Vegetarian/Vegan: Replace chicken and stock with mixed vegetables and vegetable stock; add chickpeas for protein.
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 for 2-3 minutes.
Nutrition: Approx. 480 kcal, 26g protein, 16g fat, 58g carbohydrates per serving.
FAQs:
Q: Why is my rice mushy?
A: Too much liquid or over-stirring breaks the grains down – measure liquid carefully and stir only once or twice during cooking.
Q: Can I make this in advance?
A: Yes, riz gras reheats very well and often tastes even better the next day.
- Long-grain rice, rinsed — 400 g (2 cups)
- Chicken thighs, bone-in — 500 g (1 lb)
- Tomatoes, blended — 4
- Red bell peppers, blended — 2
- Onion, finely chopped — 1
- Tomato paste — 3 tbsp
- Vegetable oil — 4 tbsp
- Garlic, minced — 2 cloves
- Thyme — 1 tsp
- Bay leaves — 2
- Chicken stock — 750 ml (3 cups)
- Salt, or to taste — 1 tsp
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