Senegalese Riz Gras

• 2 cups vegetable oil for frying
• 14 potatoes, cut into 1-inch chunks
• 1 cassava (manioc) root, peeled and cut into large chunks
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1 (6 ounce) can tomato paste
• 7 cups water
• 1 pound stew beef, cubed
• 1 head cabbage, diced
• 4 large carrots, sliced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 cups rice

1. Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.
2. Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
3. Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
4. Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
5. Spoon rice onto a platter and top with meat and vegetables.

vegetable oil, potatoes, cassava, onion, garlic, tomatoes, tomato paste, water, beef, cabbage, carrots, parsley, salt, ground black pepper, rice

Taken from www.allrecipes.com/recipe/215276/senegalese-riz-gras/ (may not work)