Senegalese Riz Gras

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.