2 tbsp olive oil

3 cups of Basmati or long grain rice (washed to remove excess starch)

1/2 sweet red pepper

1 can of chopped or plum tomato

1 scotch bonnet

1 white onion

2 garlic cloves

250ml Meat/chicken or vegetable stock

Sweetcorn (optional)

1 tsp Dried thyme or a sprig of fresh thyme

2 tbsp Tomato puree

Chicken stock cube or and maggi cube

1 bay leaf

 

Prep time: 10 mins

Cook time: 30 mins

Total: 40 mins

Serves: 4 people

 

1. Pour oil in a pan. (Pan should be atleast 20cm in diameter and non stick pan)

2. Slice half of the onion into thin circular half slices, add to pan of hot oil,

3. Blend sweet pepper, scotch bonnet, garlic, remaining white onion and tomato in a food blender.

4. Add blended ingredients to the pan, add salt and pepper, dried thyme and bay leaf. Stir and cover, turn down to medium heat for 5 mins, add stock water and cube and tomato puree, stir and leave for further 5 mins

5. Add rice to pan, sauce should be covering the rice by about half a cm but close enough to surface to be able to just about see the rice. Add tomato puree. Make sure hob is on a medium to high heat enough to boil the rice but not burn it.

6. After 10mins add sweetcorn turn heat down to steam the rice and cover for 5-10 mins. If rice still appears hard cover rice with kitchen foil so it is touching the rice then cover with lid.

7. When rice is cooked, remove lid and turn to lowest heat to evaporate any moisture and dry the rice.

8. Serve with fried plantain and meat/chicken or fish of your choice