Riz Gras

About This Recipe

Riz Gras — literally 'fat rice' — is West Africa's answer to pilaf, a festive one-pot dish where long-grain rice absorbs a richly seasoned broth packed with meat, vegetables, and aromatics. Every family has its version, but the result is always deeply satisfying: glistening, fragrant rice with tender pieces of chicken or mutton throughout.

Ingredients

Serves 6

• 600 gchicken or mutton pieces
• 2 cupslong-grain rice, rinsed
• 2 mediumcarrots, diced
• 2 mediumtomatoes, blended
• 1 largeonion, chopped
• 3 tbspvegetable oil

Instructions

1. 1

   Brown meat

   Season meat and brown in oil. Remove and set aside.

2. 2

   Build base

   In the same pot, fry onion and blended tomatoes for 10 minutes until oil separates.

3. 3

   Add liquid

   Return meat to pot; add 3.5 cups water, carrots, salt, and preferred spices. Bring to a boil.

4. 4

   Cook rice

   Add rinsed rice; stir once. Reduce heat, cover tightly, and cook 20–25 minutes until rice is tender and liquid absorbed.

5. 5

   Serve

   Fluff gently and serve from the pot with a side salad or fried plantains.

Variations

• •

  Add diced green beans or cabbage for more vegetables.

• •

  Use beef instead of chicken for a richer, heavier riz gras.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat with 2–3 tbsp water added to prevent drying out.

Frequently Asked Questions