- 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
- 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.
- 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.
- 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.
- 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.
- Spoon rice onto a platter and top with meat and vegetables.
06/29/2019
recipepes.com
senegalese riz gras, recipe
PT15M
PT1H
5
455 calories
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