Benachin Mali One Pot Rice

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A beloved Malian one-pot rice dish layered with tender cubes of beef, shredded cabbage, carrots, okra, and eggplant simmered together in a deeply spiced tomato broth. Inspired by the jollof family of West African rice dishes, this version is redolent with ginger, scotch bonnet, and the umami notes of néré seeds. Everything cooks in a single pot for a fragrant, crowd-pleasing weeknight meal.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 9 gFiber
• 12 gSugar
• 32 gProtein
• 720 mgSodium
• 980 mgPotassium
• 145 mgCalcium
• 6.5 mgIron
• 65 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beef

• 1 lb beef chuck, cut into 1-inch cubes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp vegetable oil, divided

For the aromatic tomato base

• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 to 2 scotch bonnet peppers, seeded and minced
• 3 tbsp tomato paste
• 1 tsp crushed néré seeds (soumbala), or 1/2 tsp fish sauce
• 2 Maggi seasoning cubes, crumbled
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp ground cumin

For the vegetables

• 1 small green cabbage, cored and cut into 1-inch ribbons
• 2 carrots, peeled and sliced on the diagonal
• 1 red bell pepper, sliced into thin strips
• 1 cup fresh okra, trimmed and halved
• 1 small Japanese eggplant, diced

For the rice and finishing

• 2 cups parboiled long-grain rice, rinsed and drained
• 3 1/2 cups hot beef or chicken broth
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges, for serving

Directions

1. Pat the beef cubes dry with paper towels and season with the salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5 minutes; transfer to a plate and set aside.
2. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same pot. Sauté the onion for 4 to 5 minutes until softened and lightly golden, then stir in the garlic, ginger, and scotch bonnet and cook for 1 minute until fragrant.
3. Add the tomato paste, néré seeds, crumbled Maggi cubes, thyme, bay leaves, and cumin, stirring constantly for about 3 minutes until the paste darkens and smells toasty. Pour in 1 cup of the broth, scraping up any browned bits, and simmer for 5 minutes to build a concentrated base.
4. Stir in the carrots, eggplant, and bell pepper, then return the browned beef along with any juices. Pour in the remaining 2 1/2 cups of hot broth, bring everything to a rolling boil, and taste for seasoning.
5. Add the rice and stir once to distribute, then reduce the heat to the lowest possible setting. Layer the cabbage ribbons and okra evenly over the top without stirring. Cover with a tight-fitting lid and cook undisturbed for 22 to 25 minutes, until the liquid is absorbed and the rice is tender.
6. Remove the pot from the heat and let it rest, still covered, for 10 minutes so the steam finishes the grains and the top vegetables soften. Discard the bay leaves.
7. Gently fold the cabbage and okra through the rice with a fork, fluffing the grains without mashing them. Spoon into shallow bowls, scatter the parsley on top, and serve hot with lemon wedges to squeeze over each portion.

Cook’s Notes

• Parboiled (converted) rice holds its shape best during the long steam; regular long-grain rice can turn sticky, so rinse it thoroughly if that is what you have.
• Néré seeds, or soumbala, are a signature Malian seasoning with a savory, fermented depth; if unavailable, a small splash of fish sauce or an extra Maggi cube will get you close.
• For a fish-friendly Malian twist, swap the beef for 1 pound of firm white fish like tilapia or capitaine, adding it during the final 8 minutes of cooking so it stays flaky.
• Resist lifting the lid while the rice steams; each peek lets out the trapped steam that cooks the grains evenly.
• A handful of toasted peanuts or chopped hard-boiled eggs on top adds the kind of protein-rich finishing touch you will find across Mali.

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