Description
A vibrant and flavorful West African dish made with rice, tomatoes, and spices, perfect for gatherings and celebrations.
Ingredients
Scale
- 2 cups long-grain parboiled rice
- 4 large ripe tomatoes
- 1 red bell pepper
- 1 onion (finely chopped)
- 1–2 Scotch bonnet peppers (adjust for spice level)
- 1/4 cup vegetable oil
- 3 cups chicken or vegetable broth
- 2 teaspoons thyme (dried or fresh)
- 1 teaspoon curry powder
- 1 bay leaf
- Salt to taste
- 1/4 cup chopped green onions (for garnish)
- Optional: Protein of choice (chicken, shrimp, or tofu)
Instructions
- Wash the rice under cold water until the water runs clear.
- In a blender, combine the ripe tomatoes, red bell pepper, and Scotch bonnet peppers, and blend to a smooth consistency.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 3-4 minutes.
- Pour the blended tomato mixture into the pot with the sautéed onions. Cook for about 10-15 minutes until it reduces and the oil starts to rise to the surface.
- Add thyme, curry powder, and salt to taste. Stir well and let it simmer for a bit longer.
- Pour in the chicken or vegetable broth and stir. Once boiling, add the washed rice and mix thoroughly.
- Add the bay leaf, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.
- Once the rice has absorbed all the liquid, fluff it with a fork to separate the grains.
- If including protein, fold in cooked chicken, shrimp, or tofu now.
- Garnish with chopped green onions before serving.
Notes
Maximize flavor by ensuring the sauce cooks until the oil rises. Use fresh ingredients for the best taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg