Shared by Irenitemi Famadewa
Ingredients:
4 Cups Easy Cook Rice
6 Medium Red Bell Peppers
2 Habanero Peppers
120g (1 small can) Tomato Paste
2 Whole Onions
6 Tablespoons Cooking Oil
2 Cups Chicken, Beef or Vegetable Stock (Water works as well)
½ Teaspoon Thyme and Curry Powder (Optional)
3 – 4 Knorr Chicken Cubes
2 Teaspoons White pepper (Optional)
Salt to Taste
Directions:
Cut 1 onion into quarters and place into a blender. Blend until paste like.
Add the red bell peppers and habanero to the paste and blend thoroughly.
Pour the blended mixture into a large pot and boil until all the water from the mixture is completely evaporated and the mixture becomes paste like.
Transfer the paste and put aside.
Chop the second onion into thin slices.
Pour the cooking oil in the pot and pour the sliced onions once the oil heats up.
Let the onions fry until fragrant (for about 1 or 2 minutes)
Add the pepper paste, tomato paste, 3 knorr cubes, 1 teaspoon of white pepper, thyme and curry powder to the pot and let it fry till the oil begins to float to the top (make sure to stir to prevent it from burning). This should take about 15 to 20 minutes.
While the paste is frying, wash your rice thoroughly till the water is almost clear and the starch is removed. Boil for 5 to 8 min. The rice should still be firm and not soft. Drain the rice and set aside.
Once the paste is done frying and the oil floats to the top, add the stock or water to the mixture. Cover and let it boil for a further 8 – 10 minutes. Taste the mixture and add salt if needed.
Add the boiled rice into the mixture and stir until the rice is completely covered by the sauce.
Add the remaining teaspoon of white pepper.
Cover and let it cook till the rice is soft enough. Occasionally stir with a wooden spoon (this prevents clumps), and add more stock or water if necessary. Don’t worry if the rice burns a little at the bottom.
Serve hot with a side of chicken or meat and fried plantains.
Looks Yummy!