Riz Gras

Rinse the rice in several changes of cold water until the water runs nearly clear, then soak it in fresh water for thirty minutes while you prepare the other ingredients. Drain before using.

Heat the vegetable oil in a large, heavy-bottomed pot over high heat. Season the beef cubes with salt and pepper, then brown them on all sides for about five minutes until a golden crust forms. Remove the beef and set aside.

In the same pot, reduce the heat to medium and saute the diced onions until translucent, about four minutes. Add the minced garlic and bay leaves, stirring for one minute until fragrant.

Pour in the pureed tomatoes and tomato paste, stirring well to combine. Cook this sauce for about eight minutes, stirring occasionally, until it darkens in colour and the raw tomato flavour cooks out.

Return the browned beef to the pot along with the diced carrot, shredded cabbage, crumbled bouillon cube, and the whole habanero if using. Stir everything together and cook for two minutes.

Add the drained rice to the pot and stir thoroughly to coat every grain with the tomato sauce and oil. Pour in the water or beef stock, bring to a boil, then reduce heat to low and cover tightly.

Cook without lifting the lid for twenty to twenty-five minutes until the rice has absorbed all the liquid and is tender. Remove from heat, discard the bay leaves and whole habanero, and fluff with a fork before serving.