Riz Gras - Fat Rice (Burkina Faso)

Submitted by GiddyUpGo

"This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This rice dish is called "fat rice" because of the amount of oil used. You can probably get away with cutting back on it."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 habanero peppers
• 3 garlic cloves
• 1⁄2 onion, finely chopped
• 4 tomatoes, chopped
• 1⁄2 cup oil
• 1 lb beef or 1 lb chicken, cubed
• 4 tablespoons tomato paste
• 4 1⁄4 cups water
• 1 maggi seasoning, cube (or chicken bouillon)
• 2 1⁄2 cups long grain white rice
• salt and pepper

directions

1. Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
2. Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
3. Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
4. Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
5. Garnish with thin slices of onion.

Reviews

[Steve B.]

Just made this for dinner (Burkina Faso is country No. 30 in my every-country quest). I went the full-fat option, with chicken, no tweaks. Great flavor, good heat, and the recipe was dead easy to follow. Thanks for sharing it.