INGREDIENTS
- 4 cups long grained rice
- 5/6 cups stock (vegetable, chicken,beef)
- 6 medium sized fresh plum tomatoes
- 6 fresh, red bell peppers
- 3 red onions (1 sliced and 2 choppeed)
- 1 scotch bonnet peppers
- 1/3 cup oils (vegetable,canola/coconut)
- 3 tbsps tomato paste
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- 2 dired bay leaves
- dash of salt
METHOD
Prep time: 30 mins | Cooking time: up to 1hr 30 mins
- Rinse the rice, then parboil.Bring it to boil with two cups of the stock, then cook on medium heat (approx: 15 mins). Remove from heat when the rice is partly cooked.
- In a blender, combine tomatoes, red bell peppers, chopped onions, and scotch bonnet.Blend till smooth.
- In a large pan, heat oil and sliced onion.Season with a pinch of salt, stir-fry for a minute or two then add the tomato paste, curry powder,dried thyme and bay leaves. Stir for another minute.
- Add the blended tomato-pepper-scotch bonnet mixture, stir and set on medium heat for 12 minutes
- Add two cups of the stock, the cooked tomato sauce and then add the parboiled rice. Seal with tin foil and lid. Cook on low heat for 15 minutes
- Stir once again,adjust seasoning and add the remaining 1 cup of the stock.Cover with foil and let cook for antoher 15 minutes. Stir every 10 minutesto prevent burning.
- If the rice is hard add in more stock or boiled water. Remove the pan when fully cooked and leave it to cool, till ready to be served.