Riz Gras (Burkinabé Fat Rice with Beef and Vegetables)

Ingredients

• 2 lbs beef chuck, cut into cubes
• 4 tomatoes
• 1 onion
• 4 cloves garlic
• 1 habanero or scotch bonnet chili
• 1/3 cup vegetable oil
• 2 tbsp tomato paste
• 1 beef bouillon cube
• 1 eggplant, cubed
• 2 carrots, sliced
• 1 bell pepper, sliced
• 2 cups long-grain white rice
• 4 cups water
• Salt to taste

Before you cook

• Cut the beef into cubes.
• Cube the eggplant and slice the carrots and bell pepper.
• Rinse the rice in several changes of water until it runs clear.

Steps

1. Blend the tomatoes, onion, garlic and chili into a smooth paste.
2. Heat the oil in a large pot over medium heat.
3. Pour in the blended paste and fry it, stirring often, for 8 minutes until it darkens and thickens.
4. Add the beef cubes and turn them in the paste to coat.
5. Stir in the tomato paste and bouillon cube.
6. Pour in 2 cups of the water, cover, and simmer for 25 minutes, until the beef is nearly tender.
7. Add the eggplant, carrots and bell pepper.
8. Simmer uncovered for 10 minutes, until the vegetables begin to soften.
9. Lift out the beef and vegetables with a slotted spoon and set them aside, leaving the liquid in the pot.
10. Add the rinsed rice and remaining 2 cups water to the pot and stir.
11. Bring to a boil, then cover and simmer on low heat for 15 minutes.
12. Return the beef and vegetables to the pot, cover, and cook for 10 more minutes until the rice is tender.
13. Fluff the rice gently and season with salt to taste.
14. Serve hot, spooning the beef and vegetables over each portion.