👨‍🍳 Instruktioner

1. 1

   If using whole tomatoes, blend them into a paste. If using habanero, remove the stem and chop finely or blend with tomatoes.

   💡 Proffstips: Blending the tomatoes and habanero creates a smoother base for the stew.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the chopped garlic and cook for another minute until fragrant.

4. 4

   Add the meat (chicken or beef) and brown it on all sides. If using habanero, add it now.

   💡 Proffstips: Browning the meat adds depth of flavor.
5. 5

   Stir in the tomato paste, chopped tomatoes (or tomato paste), and cook for 5 minutes, stirring occasionally.

6. 6

   Add the chopped carrots and cabbage, crushed Maggi cube, salt, and pepper. Pour in the water and bring the mixture to a boil.

   💡 Proffstips: Ensure the Maggi cube is fully dissolved.
7. 7

   Rinse the rice thoroughly until the water runs clear. Add the rinsed rice to the pot, stir to combine, and bring back to a boil.

   💡 Proffstips: Rinsing rice removes excess starch, preventing it from becoming too sticky.
8. 8

   Reduce the heat to low, cover the pot tightly, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed.

   💡 Proffstips: Avoid lifting the lid too often to retain steam.
9. 9

   Once cooked, let the Riz Gras rest for 5-10 minutes off the heat before fluffing with a fork and serving.