Congolese Tomato Rice

Be the first to rate

(No Ratings Yet)

Loading...

A beloved weeknight staple from the Democratic Republic of Congo, this one-pot rice dish is simmered in a richly reduced tomato sauce with onions, peppers, and aromatic seasonings. It's the kind of comforting, deeply flavored rice that often appears alongside fried plantains, grilled fish, or a simple salad on a Kinshasa family table.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 8 gFat
• 2 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 7 gSugar
• 8 gProtein
• 620 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 42 mgVitamin C
• 1100 mcgVitamin A

Ingredients

For the rice and sauce

• 2 cups long-grain white rice, rinsed until water runs clear
• 2 tablespoons palm oil or vegetable oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 small Scotch bonnet or habanero, pierced with a knife (optional)
• 4 ripe Roma tomatoes, blended into a smooth purée (about 1 1/2 cups)
• 2 tablespoons tomato paste
• 1 teaspoon Maggi or bouillon cube, crumbled
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups warm water or low-sodium broth
• 2 tablespoons chopped fresh parsley or scallion greens, for finishing

Directions

1. Heat the palm or vegetable oil in a heavy pot over medium heat. Add the chopped onion and bell pepper and sauté for 4-5 minutes until softened and lightly golden at the edges.
2. Stir in the minced garlic and the pierced Scotch bonnet if using, and cook for 30 seconds until fragrant, taking care not to burn the garlic.
3. Pour in the blended tomato purée and the tomato paste, then add the crumbled bouillon, salt, and pepper. Simmer the sauce for 8-10 minutes, stirring often, until it thickens, deepens in color, and the oil begins to separate at the edges.
4. Add the rinsed rice to the pot and stir for 1 minute so every grain is coated in the tomato sauce, then pour in the warm water or broth and bring the mixture to a brisk boil.
5. Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let the rice steam undisturbed for 18 minutes—no peeking or stirring.
6. Remove the pot from the heat and keep it covered for another 5 minutes to finish steaming. Uncover, discard the Scotch bonnet, and fluff the rice gently with a fork, folding through the parsley or scallion greens.
7. Taste and adjust salt, then serve hot in shallow bowls, ideally with fried plantains, grilled fish, or a crisp tomato-onion salad on the side.

Cook’s Notes

• Rinsing the rice thoroughly removes excess starch and gives a fluffier, less gummy final texture—don't skip it.
• If you don't have fresh tomatoes, substitute one 14 oz can of crushed tomatoes plus an extra tablespoon of tomato paste.
• Palm oil adds the characteristic Congolese color and a faintly nutty depth, but any neutral vegetable oil works well.
• A heavy pot with a tight lid is essential so the steam stays trapped; if your lid is loose, drape a clean kitchen towel between pot and lid before covering.
• Leftovers reheat beautifully with a splash of water over low heat, and the flavors deepen by the next day.

You might also like

African

Congo-Style Cassava Leaves Stew

African

Moambe Chicken with Palm Nut Sauce

African

Congolese Cassava and Plantain Fufu

African

Congo Bean Fritters