Riz Gras | FoodieAtlas

Ingredients

2 cups long-grain rice
1 lb beef or chicken, cut into bite-sized pieces
2 large tomatoes, chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 large carrot, peeled and diced
1 small cabbage, shredded
1 bell pepper, chopped
2 tablespoons tomato paste
1/4 cup vegetable oil
4 cups beef or chicken broth
1 teaspoon dried thyme
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef or chicken pieces and brown them on all sides. Remove the meat from the pot and set aside.

Cook the Onions and Garlic

In the same pot, add the finely chopped onion and minced garlic. Saut√© until the onion is soft and translucent.

Add the Vegetables

Add the chopped tomatoes, diced carrot, shredded cabbage, and chopped bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the Tomato Paste and Spices

Stir in the tomato paste, dried thyme, ground paprika, ground black pepper, and salt. Cook for another 2-3 minutes to allow the flavors to blend.

Add the Rice and Broth

Add the rice to the pot and stir to coat the rice with the tomato mixture.

Pour in the beef or chicken broth, stirring to combine.

Return the browned meat to the pot.

Cook the Rice

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir the rice while it is cooking.

If the rice is not fully cooked and the liquid is absorbed, you can add a little more broth and continue to simmer until the rice is tender.

Serve

Fluff the rice with a fork and garnish with freshly chopped parsley or cilantro.