Riz au GrasTomato Rice with Chicken and Vegetables
A one-pot rice dish in which chicken cooks with tomatoes, onions, and vegetables until the grains are richly flavored and tender. It is a festive family meal found across Francophone West Africa, including Niger.
Prep
20m
Cook
50m
Serves
4
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gWhite Rice (rinsed)
Sauce
- 700gChicken Thigh (whole)
- 50mlVegetable Oil
- 150gOnion (finely chopped)
- 250gTomato (finely chopped)
- 40gTomato Paste
- 2pcsBouillon Cube
- 2pcsBay Leaf
- 3gBlack Pepper
- 8gSalt
Rice
- 1.2lWater
Vegetables
- 200gCarrot (cut into strips)
- 150gGreen Bean (trimmed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat.
- 02
Brown the chicken thigh well on all sides, then add the onion and cook until softened, and continue cooking until the chicken reaches 74°C (165°F).
- 03
Stir in the tomato and tomato paste and cook until the mixture becomes thick and glossy.
- 04
Add the bouillon cubes, bay leaves, black pepper, and salt and stir well.
- 05
Add the water and bring to a simmer, then stir in the white rice.
- 06
Cover and cook over low heat until the white rice has started to soften.
- 07
Place the carrot and green beans over the rice, cover again, and continue cooking until the white rice is tender, the chicken thigh is cooked through, and the liquid has been absorbed.
- 08
Let the dish rest for a few minutes, then fluff gently and serve.
Ratings & Reviews
Log in to rate and review this recipe.