Ingredients (6 servings)
- 14.29 ozbasmati rice, rinsed
- 6 largetomatoes, blended
- 2 largered bell peppers, blended
- 1 wholescotch bonnet pepper
- 2 largeonions, diced
- 4 clovesgarlic, minced
- 2 tbspginger, grated
- 3 tbsptomato paste
- 1.27 pintsvegetable stock
- 2.03 fl ozpalm oilor vegetable oil
- 2 tspcurry powder
- 2 tspthyme, dried
- 3 leavesbay leaves
- 2 cubesstock cubeschicken or vegetable
- 2 mediumcarrots, diced
- 3.57 ozgreen peas
- 2 tspsalt
- 1.07 ozcilantro, chopped
Instructions
- 1
Heat palm oil and fry onions until golden, about 6 minutes.
6min - 2
Add garlic, ginger, and tomato paste. Cook 3 minutes.
3min - 3
Add blended tomatoes and peppers, cook until reduced by half.
15min - 4
Add curry powder, thyme, bay leaves, and stock cubes.
2min - 5
Add rice and stir to coat with tomato mixture.
3min - 6
Add hot stock, scotch bonnet, and salt. Bring to boil.
5min - 7
Cover and simmer 15 minutes, then add carrots and peas.
20min - 8
Cook 10 minutes more until rice is tender. Garnish with cilantro.
12min
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