Senegalese Riz Gras Recipe

Name: Senegalese Riz Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable oil for frying; 14 potatoes, cut into 1-inch chunks; 1 cassava (manioc) root, peeled and cut into large chunks; 1 onion, thinly sliced; 2 cloves garlic, minced; 2 cups diced tomatoes; 1 (6 ounce) can tomato paste; 7 cups water; 1 pound stew beef, cubed; 1 head cabbage, diced; 4 large carrots, sliced; 1 tablespoon chopped fresh parsley; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 3 cups rice

Servings: persons

2 cups vegetable oil for frying
14 potatoes, cut into 1-inch chunks
1 cassava (manioc) root, peeled and cut into large chunks
1 onion, thinly sliced
2 cloves garlic, minced
2 cups diced tomatoes
1 (6 ounce) can tomato paste
7 cups water
1 pound stew beef, cubed
1 head cabbage, diced
4 large carrots, sliced
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups rice

1
Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.
2
Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
3
Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
4
Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
5
Spoon rice onto a platter and top with meat and vegetables.

2194

kcal

Calories

141

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups vegetable oil for frying, 14 potatoes, cut into 1-inch chunks, 1 cassava (manioc) root, peeled and cut into large chunks, 1 onion, thinly sliced, and more.

Yes, Senegalese Riz Gras falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Senegalese Riz Gras

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