Senegalese Riz Gras - cooking recipe

Ingredients

2 cups vegetable oil for frying
14 potatoes, cut into 1-inch chunks
1 cassava (manioc) root, peeled and cut into large chunks
1 onion, thinly sliced
2 cloves garlic, minced
2 cups diced tomatoes
1 (6 ounce) can tomato paste
7 cups water
1 pound stew beef, cubed
1 head cabbage, diced
4 large carrots, sliced
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups rice

Preparation

Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.
Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
Spoon rice onto a platter and top with meat and vegetables.