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Tswana rice (rice cooked in beef broth): recipe illustration
Pasta & rice

Tswana rice (rice cooked in beef broth)

A fragrant rice cooked directly in beef broth with onion and carrot, soft and flavorful. It traditionally accompanies meat stews and family meals in Botswana.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

368 kcal per serving

Protein
6.5 g
Carbohydrates
64.2 g
of which sugars
4.4 g
Fat
8.8 g
of which saturated fat
1.5 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel and finely slice the onion, then dice the carrots small.
  2. Rinse the rice in cold water until the water is nearly clear, then drain it.
  3. Heat the oil in a heavy-bottomed pot and sweat the onion for 3 minutes over medium heat, until translucent.
  4. Add the carrots and sweat for 2 minutes, then stir in the rice and toss for 1 minute to coat it.
  5. Pour in the hot broth, add the bay leaf, paprika, pepper and a pinch of salt, then bring to a boil.
  6. Lower the heat to the minimum, cover and cook for 18 to 20 minutes without lifting the lid, until all the liquid is absorbed.
  7. Turn off the heat, let it rest covered for 5 minutes, then remove the bay leaf and fluff the rice with a fork before serving.

Variations and tips

Vegetarian version. Replace the beef broth with a well-seasoned vegetable broth; it stays pleasant and comforting.

Using what's available here. Long fragrant rice is found in every supermarket; the broth can be a beef stock cube dissolved in 1 L of hot water.

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Original Ecomely recipe.