Diri Na Njar (Chadian Spiced Rice with Vegetables)
Diri na njar is a Chadian rice dish built on a base of tomato, onion, and garlic. The rice cooks directly in that base, so each grain takes on its color and flavor instead of being plated under a sauce. Paprika, ginger, cumin, and coriander give it warmth without heat. It works as a side for grilled meat or stew, and it is easy to turn into a main with leftover cooked chicken or beef.
Instructions
Rinse the rice under cold running water until the water runs clear, which washes away surface starch and keeps the grains separate.
Warm the oil in a large saucepan over medium heat. Add the onion and cook, stirring now and then, until it turns translucent and lightly golden.
Stir in the garlic and cook for about a minute, until you can smell it.
Add the tomatoes and tomato paste and cook for a few minutes, until the tomatoes soften and give up their juices.
Sprinkle in the paprika, ginger, cumin, coriander, salt, and pepper, and stir so the spices coat the vegetables. Add the rinsed rice and fold it through gently until every grain is coated.
Pour in the water or broth so it sits about an inch above the rice. Bring to a boil, then turn the heat to low and cover with a tight lid.
Simmer for 15 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
Take the pan off the heat and leave it covered for 5 minutes. Fluff the rice with a fork, taste, and add more salt if needed.
Serve hot, topped with cilantro or parsley if you like. Cooked chicken, beef, or vegetables, prepared separately, can be stirred in or served alongside.
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