Ingredients
Scale
- 2 cups long grain parboiled rice
- 3 cups chicken or vegetable stock
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 3 tomatoes, blended
- 1 red bell pepper, blended
- 2 scotch bonnet peppers, blended
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp curry powder
- 1 tsp white pepper
- 1 bay leaf
- Salt to taste
Instructions
- Heat oil in a pot and sauté onions until golden.
- Add garlic, ginger, and tomato paste. Stir for 2 minutes.
- Pour in the blended tomatoes, bell pepper, and scotch bonnet peppers. Cook until the mixture thickens.
- Add thyme, curry powder, white pepper, bay leaf, and salt. Stir well.
- Pour in the rice and stock. Stir, cover, and cook on low heat for 25 minutes.
- Fluff the rice with a fork and serve hot.
Notes
- Use parboiled rice for best results.
- Adjust the spice level by reducing scotch bonnet peppers.
- Let the rice rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Nigerian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg