Tanzanian-style Baked Rice

Ingredients

In this Tanzanian adaptation, we replace the traditional Spanish ingredients like chorizo and saffron with Tanzanian spices such as cumin, coriander, and turmeric. The meat used is typically beef or goat, which adds a rich and robust flavor to the dish. Additionally, the tomato-based sauce is enhanced with Tanzanian flavors, creating a unique fusion of Spanish and Tanzanian cuisines. We alse have the original recipe for Arroz al forn, so you can check it out.

• 500g (2 1/2 cups) long-grain rice 500g (2 1/2 cups) long-grain rice
• 500g (1 lb) beef or goat, cut into bite-sized pieces 500g (1 lb) beef or goat, cut into bite-sized pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 750ml (3 cups) beef or vegetable broth 750ml (3 cups) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
3. 3.
   In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat.
4. 4.
   Add the chopped onions and minced garlic to the pot and sauté until they turn golden brown.
5. 5.
   Add the diced tomatoes and bell peppers to the pot and cook for another 5 minutes.
6. 6.
   Add the beef or goat pieces to the pot and cook until they are browned on all sides.
7. 7.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Cook for 2 minutes to toast the spices and enhance their flavors.
8. 8.
   Add the rinsed rice to the pot and stir well to coat the grains with the spices and meat.
9. 9.
   Pour the beef or vegetable broth over the rice mixture and bring it to a boil.
10. 10.
    Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
11. 11.
    Bake for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
12. 12.
    Remove the pot from the oven and let it rest for 5 minutes before fluffing the rice with a fork.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef or goat — For tender meat, marinate it in the spice mixture for at least 1 hour before cooking.
• Ground cumin, ground coriander, ground turmeric — Toasting the spices in a dry pan for a few minutes before using them will enhance their flavors.
• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the dish.
• You can substitute beef or goat with chicken if desired.
• Serve the Tanzanian-style Baked Rice with a side of tangy tomato and onion salad for a refreshing contrast.
• Leftovers can be enjoyed the next day and make for a delicious lunch option.
• Experiment with different vegetables like carrots or peas to add more variety to the dish.

Serving advice

Serve the Tanzanian-style Baked Rice as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a side of tangy tomato and onion salad or a cooling cucumber raita.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of fresh cilantro and serve it in a colorful ceramic dish. The vibrant colors of the vegetables and spices will make the dish visually appealing.