Burkina Faso Spiced Beef and Vegetable Rice

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This hearty Burkinabé one-pot rice, known locally as Riz Gras, is the national comfort food of Burkina Faso. Slow-simmered beef and fresh vegetables cook together with rice in a richly spiced tomato sauce, creating a deeply savory dish with gentle heat.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 8 gSugar
• 28 gProtein
• 620 mgSodium
• 760 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs beef stew meat (chuck or shoulder), cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tsp soumbala or fermented locust beans (optional)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

For the tomato sauce

• 4 medium ripe tomatoes, blended until smooth
• 1 tbsp tomato paste
• 1–2 Scotch bonnet or habanero peppers, whole or pierced
• ¼ cup vegetable or palm oil

For the rice and vegetables

• 2½ cups parboiled long-grain rice, rinsed and drained
• 2 medium carrots, peeled and diced
• 2 cups green cabbage, thinly shredded
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 5 cups hot beef broth or water, plus more as needed

For serving

• 3 hard-boiled eggs, peeled and halved
• ¼ cup chopped fresh parsley or cilantro
• 1 small red onion, thinly sliced, for garnish
• Fried ripe plantain slices, optional

Directions

1. Combine the beef cubes with onion, garlic, ginger, tomato paste, soumbala, salt, and pepper in a bowl. Toss well and marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated beef with all of its marinade and brown for 8–10 minutes, stirring occasionally, until the meat develops a deep crust.
3. Pour in the blended tomatoes, add the additional tomato paste and whole hot peppers, and stir to combine. Reduce heat to medium and simmer uncovered for 15–20 minutes, until the sauce thickens, darkens, and a thin layer of oil rises to the surface.
4. Add the diced carrots and enough hot broth to cover the beef by about 1 inch (about 4 cups). Cover and simmer gently for 25–30 minutes, until the beef is fork-tender.
5. Stir in the rinsed rice, shredded cabbage, and green beans. Pour in additional hot broth as needed so the liquid sits about 1 inch above the rice. Taste and adjust salt.
6. Reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid. Cook undisturbed for 25–30 minutes, until the rice is tender and has absorbed all the liquid.
7. Remove the pot from the heat and keep it covered for an additional 10 minutes to allow the rice to steam and finish.
8. Uncover and fluff the rice gently with a fork. Discard the whole peppers if you prefer less heat, or slice them into the rice for more kick.
9. Mound the Riz Gras onto a serving platter, arrange the halved hard-boiled eggs around the edges, scatter the red onion and fresh herbs over the top, and serve immediately with fried plantains on the side if desired.

Cook’s Notes

• Marinating the beef overnight in the refrigerator yields the deepest, most complex flavor.
• Soumbala (fermented locust beans) gives an authentic funky depth; if unavailable, substitute with 1 tsp white miso mixed with 2 drops of fish sauce.
• Use parboiled long-grain rice — it holds its shape and absorbs flavor without turning mushy.
• A small piece of smoked fish added with the broth introduces wonderful traditional smokiness.
• Riz Gras tastes even better the next day; reheat with a splash of water to refresh the rice.

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