Burkinabe Riz Gras Vegetable Skillet

Ingredients

• 1 1/2 cups long-grain rice
• 2 carrots, diced
• 1 cup peas
• 1 can kidney beans, drained
• 3 tbsp neutral oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 2 ripe tomatoes, diced
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 2 1/2 cups vegetable stock
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain it well and set it aside.
2. Heat the oil in a wide heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and deeply golden. This browning is where riz gras gets its colour and depth.
3. Add the garlic, thyme, and paprika for 30 seconds, then the tomato paste, and cook for 3 minutes, stirring constantly, until it darkens to brick red and smells sweet rather than metallic.
4. Add the diced tomatoes and cook for 6 minutes until they collapse, then add the carrots and stir to coat.
5. Pour in the stock and 1 teaspoon salt, bring to a boil, and simmer uncovered for 8 minutes so the broth concentrates and the carrots soften.
6. Stir in the drained rice and the beans, level the surface, and bring back to a boil. Taste the liquid now and correct the salt; once the lid goes on you cannot season the rice again.
7. Cover, reduce to the lowest heat, and cook for 18 minutes without lifting the lid. Scatter the peas over the top for the last 3 minutes.
8. Rest off the heat, still covered, for 10 minutes, then fluff with a fork, finish with the cilantro, and serve with lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.