Riz au gras (rice with fat)

Instructions

1. Heat the palm oil in a large pot and brown the fish or meat cut into pieces for 5 minutes.
2. Add the sliced onion and chilli, then fry until soft.
3. Stir in the tomato purée and the crushed peeled tomatoes, then let it reduce for 10 minutes over medium heat.
4. Add 1.5 litres of water, the stock cubes, salt, pepper and thyme, then bring to the boil.
5. Rinse the rice, add it to the sauce with the carrots and cabbage cut into pieces, then cover and cook for 25 minutes over low heat.
6. Keep an eye on the water level and stir gently so the rice absorbs the sauce without sticking.
7. Adjust the seasoning, transfer to a serving dish and serve hot with the vegetables and accompaniments.