Meal Prep Rice - Burkina Faso Riz Gras Recipe (Easy)

Get ready to discover your new favorite meal prep rice recipe! Hailing from the heart of West Africa, Burkinabè Riz Gras, or "Fat Rice," is a deeply comforting, one-pot wonder that's bursting with savory tomato, juicy chicken, and warm spices. This isn't just a delicious dinner; it's an incredible solution for your weekly meal prep recipes, offering a protein-packed, flavorful dish that reheats beautifully. Forget bland rice—this dish delivers rich, satisfying flavors in every bite, making it perfect for both weeknight meals and feeding a crowd. Whether you're a seasoned chef or just starting your culinary journey, our easy-to-follow guide will help you create a truly authentic-tasting Riz Gras, perfect for using up that chopped chicken breast or diced chicken breast and bringing some vibrant West African flair to your table.

Ingredients

• For the Tomato Base:
• 3-4 medium ripe fresh tomatoes (about 1.5 lbs), roughly chopped
• 1 large yellow onion, roughly chopped (reserve 1/4 for later if not blending all)
• 4-5 cloves garlic, peeled (reserve 1-2 cloves, minced, for later if not blending all)
• 1/2 cup chicken stock or water, plus more if needed for blending
• For the Riz Gras:
• 1/3 to 1/2 cup neutral oil (like vegetable, canola, or grapeseed – see notes on "fat")
• 2 bay leaves
• 1 small cinnamon stick (optional, but adds a lovely warmth)
• 1/4 cup tomato paste
• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces (or chicken breast option: 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch chunks)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon mild curry powder (or a similar warm spice blend)
• 1 chicken bouillon cube or 1 teaspoon Maggi liquid seasoning (optional, but highly recommended for authentic flavor)
• 1 whole habanero or Scotch bonnet pepper, pierced once (optional, for heat; remove before serving)
• 1 medium carrot, peeled and diced (optional, for sweetness and color)
• 1/2 red bell pepper, diced (optional, for sweetness and color)
• 2 cups long-grain white rice (e.g., Basmati, Jasmine, or parboiled white rice)
• 3 cups chicken stock (plus more, heated, if rice is undercooked)
• Fresh parsley or cilantro, chopped, for garnish

Directions

1. Prep and Blend the Tomato Base:
   1. Combine the chopped fresh tomatoes, roughly chopped onion, and peeled garlic cloves in a blender or food processor. Add 1/2 cup of chicken stock or water.
   2. Blend until you have a smooth, pourable liquid with no large chunks. Set aside.
2. Build the Spiced Oil:
   1. Heat the neutral oil in a large, heavy-bottomed Dutch oven or pot with a tight-fitting lid over medium-high heat.
   2. Add the bay leaves and cinnamon stick (if using). Fry them gently for 30-60 seconds until fragrant.
   3. Stir in the tomato paste. Cook, stirring constantly, for 2-3 minutes until the paste deepens in color to a rich brick red and becomes glossy. This toasting step is crucial for developing deep tomato paste tomato flavor.
3. Brown the Chicken:
   1. Season the chicken pieces (thighs or breast) with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
   2. Add the seasoned chicken to the pot and sear until lightly browned on the outside, about 3-5 minutes. You're not cooking it through, just building flavor.
   3. Tip for chicken breast: If using diced chicken breast, keep the heat moderate to avoid over-browning and drying it out. It will finish cooking in the rice.
4. Build the Sauce:
   1. Pour the blended tomato mixture into the pot with the chicken and spiced oil.
   2. Bring the mixture to a simmer, then reduce the heat slightly and cook, stirring occasionally, for 5-10 minutes. The sauce should thicken slightly and reduce.
   3. Stir in the curry powder, chicken bouillon (if using), and the whole, pierced habanero pepper (if using).
   4. Add the diced carrots and red bell pepper (if using) and simmer for another 2-3 minutes.
5. Add the Rice and Stock:
   1. Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. Drain very well. This removes excess starch, preventing mushy rice.
   2. Stir the rinsed rice into the pot, ensuring each grain is coated in the rich sauce and "fat."
   3. Pour in the 3 cups of chicken stock. Stir gently once to distribute the ingredients evenly. Avoid excessive stirring from this point on.
   4. Bring the liquid to a strong simmer.
6. Steam the Rice:
   1. Once simmering vigorously, reduce the heat to the lowest setting, cover the pot tightly with the lid.
   2. Cook undisturbed for 15-20 minutes. Do not lift the lid!
   3. After 15-20 minutes, turn off the heat and let the pot stand, still covered, for another 10 minutes to finish steaming. You should see small steam holes on the surface of the rice, indicating the liquid is mostly absorbed.
   4. Gently fluff the rice with a fork, being careful not to mash the grains. Remove and discard the bay leaves, cinnamon stick, and habanero pepper before serving.
7. Taste and Adjust:
   1. Taste the riz gras and adjust for salt, pepper, or other seasonings. If it tastes too oily for your preference, you can gently blot the top with a paper towel or stir in a small amount of extra cooked plain rice to absorb some of the oil.
   2. Garnish with fresh chopped parsley or cilantro just before serving. Enjoy your flavorful spice and rice dish!