Benachin (Gambian Rice with Meat and Vegetables)
Benachin is the Gambian one-pot rice dish, closely related to jollof, and it earns its place on the table through a simple method. The meat is browned first, then tomato paste, paprika, thyme, and curry powder are cooked into the base before the rice goes in. Every grain absorbs that seasoning as it cooks in the broth. Chicken, beef, or fish all work, so it adapts easily to what you have.
Instructions
Warm the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Add the chicken, beef, or fish and cook, stirring now and then, until it is browned on all sides.
Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes so the spices and paste lose their raw edge.
Add the bell peppers, carrot, and the other chopped vegetables, and stir everything together.
Rinse the rice under cold water until the water runs clear, then drain it well. Add it to the pot and stir until every grain is coated with the meat and vegetable mixture.
Pour in the broth and bring it to a boil. Leave the rice unstirred from here on, since stirring tends to make it mushy.
When the rice is cooked, fluff it gently with a fork. Taste, and season with salt and pepper as you like.
Serve hot, either as a main course or as a side to grilled meat or fish.
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