@IvorianFood | Recette Chap Chap : Corned Beef au Riz

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and carrot; cook for another 3-4 minutes.

Incorporate chopped tomatoes and cook until softened, about 5 minutes.

Add the corned beef, breaking it up with a spoon, and cook for 5 minutes.

Stir in the rice, ensuring it is well coated with the mixture.

Pour in chicken broth and add bay leaves, thyme, cayenne pepper, salt, and black pepper.

Bring to a boil, then reduce heat to low and cover the pot.

Simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.

Add green peas and fluff the rice with a fork.

Remove from heat and let it sit covered for 5 minutes.

Garnish with chopped parsley before serving.

Allergens