Hey everyone! I'm back with a fabulous recipe today!
It's been a busy few weeks and I haven't been able to post regularly due to that busy schedule, but I'm making up for it with today's recipe!
My daughter started school, which I mentioned in my last post for Mini Tortellini Kabobs. She's really enjoying her school year so far and has tons of exciting stories to tell me all about 4th grade!
The night before she started school, I attended an amazing farm dinner! If you need ideas for a rustic wedding or party, take a peek at the photos I posted! Seriously gorgeous!!
I'm settling into my new job! It's been a great change of pace and I'm super excited to be working with such a great non-profit, Promise Neighborhood of Central Minnesota!
I'm also on the mend right now after spraining my ankle pretty badly this weekend! I have to wear an air splint for two weeks and see a foot specialist after that. Good thing I have some recipe posts in my draft folder all ready to go, since I'm not sure when I'll be able to get into the kitchen! All I have to say is, make sure when you're walking in a grassy area keep an eye out for any holes in the ground. I stepped into a pretty deep one that was partially covered in grass. Yeah, totally covering my face in embarrassment right now! Lol!
Now onto the recipe!
I mentioned awhile back that my boyfriend is from Burkina Faso, Africa. I've been browsing the internet for some recipes that I can make for him from back home and one of the first he talked about was this rice!
It takes a bit of prep to get it going, but the end result is delicious! I love that you blend all of the fresh veggies and use that to cook the rice in. I used chicken breast based on the recipe I found, but he mentioned his family uses bone in pieces of beef when making this! That or lamb would taste wonderful too!
This recipe is traditionally spicy and if you love spice, use the habaneros. I only had jalapeños on hand and used those, and this version wasn't spicy at all.
It's great as a main dish, or even a side. I prefer meatless rice dishes like this, so next time I might just skip the meat all together and see how it turns out.
Overall, we really enjoyed this recipe! I'm glad I could make something that reminded him of home, and also add something new to our dinner menu!
This recipe makes a pretty big batch, so you'll have enough for a large family or leftovers for lunch that week. It's very budget friendly too, which we love!
Riz Gras aka Fat Rice
- 2 habanero or jalapeno peppers, seeds and stems removed, chopped
- 3 garlic cloves, chopped
- 1/2 large onion, chopped
- 4 medium tomatoes, chopped
- 1/3 cup oil
- 1 pound boneless chicken or beef, cubed
- 1/4 cup tomato paste
- 4 1/4 cups chicken or beef broth
- 2 1/2 cups long grain white rice
- salt and pepper, to taste
In a jumbo cooker pan, heat the oil over medium high heat. Add the blended vegetables and simmer for 5 minutes.
Then add chicken, tomato paste, and broth, bring to a boil.
Add the rice, salt and pepper, cover. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until liquid is absorbed and rice is tender.
Remove from heat and serve!
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