Riz Gras Fat Rice Burkina Faso
Savor the rich, comforting flavors of Riz Gras, the beloved one-pot dish hailing from Burkina Faso. This hearty West African recipe combines tender chicken or beef with perfectly steamed long-grain white rice, simmered in a deeply flavorful tomato-based sauce infused with aromatic garlic, onions, bay leaf, and a touch of optional chili heat for spice lovers. Fresh vegetables like carrots and cabbage add vibrant color and wholesome texture, while chicken bouillon enhances the dish’s savory depth. Easy to prepare in under 90 minutes, this crowd-pleasing meal is perfect for family dinners or gatherings, offering bold, satisfying taste in every bite. Discover the authentic essence of Burkinabé cuisine with Riz Gras, your new favorite recipe for a cozy, flavor-packed meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1.5 pounds chicken (or beef, cut into bite-sized pieces)
- 1 large onion
- 3 pieces garlic cloves
- 4 medium tomatoes
- 2 medium carrot
- 1 small head cabbage
- 0.25 cup vegetable oil
- 3 tablespoons tomato paste
- 2 pieces chicken bouillon cubes
- 1 piece chili pepper (optional, for heat)
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
Instructions
Rinse the rice under cold water until the water runs clear, then set aside to drain.
Dice the onion and mince the garlic. Blend the tomatoes into a purée or chop finely if a blender is unavailable. Slice the carrots into rounds and roughly chop the cabbage.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to high and add the chicken (or beef) pieces. Sear the meat until browned on all sides, about 8-10 minutes.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the blended tomatoes, chicken bouillon cubes, bay leaf, salt, black pepper, and chili pepper (if using). Stir well and cook for 5 minutes until the sauce thickens slightly.
Add the sliced carrots and chopped cabbage. Stir to coat the vegetables in the sauce and cook for 5 minutes.
Pour in 4 cups of water and bring the mixture to a boil. Once boiling, add the rinsed and drained rice to the pot. Stir gently to distribute the ingredients evenly.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid while the rice cooks to retain steam.
Once cooked, fluff the rice with a fork and remove the bay leaf. Let the dish rest for 5 minutes before serving.
Serve hot, garnished with additional chili pepper if desired. Enjoy a hearty plate of Riz Gras with family and friends!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 43.3 g | ||
| Protein | 236.4 g | 473% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4788 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
