Provided by Fatima Dasin for the March 2020 issue of MansfieldNOW Magazine.
- 2 medium Roma tomatoes
- 1 large red bell pepper, seeded and sliced
- 2 medium onions, chopped (divided use)
- 1 lb. parboiled rice
- 4 Tbsp. vegetable oil
- 2 Maggi or Knorr chicken bouillon cubes
- 1/2 tsp. dried thyme
- 1 tsp. curry powder
- 1/2 tsp. ground ginger
- 1/2 tsp. cayenne pepper
- 1/2 black pepper
- 2 bay leaves, crumbled
- 3 cloves garlic, minced
- 2 cups chicken stock
- Salt, to taste
- Blend tomatoes, red bell pepper and half of the onion until the consistency is smooth; set aside.
- Wash the rice thoroughly; set aside.
- In a medium-size pot, heat oil. Add the remaining chopped onions; allow tofry for about 5 minutes.
- Pour in tomato paste; allow to fry for about 10-15 minutes, stirring continuously to avoid burning.
- Mix together the chicken bouillon, thyme, curry powder, ginger, cayenne pepper, black pepper, bay leaves and garlic. Stir into the hot tomato paste; fry for about 30 minutes.
- Add chicken stock and salt. Mix; allow to cook for an additional 10 minutes.
- Add washed rice; reduce heat to low.
- Cover pot; let rice cook on low heat for about 30 minutes.
- Once cooked, mix thoroughly to combine ingredients. Cover; let cook for an additional 10 minutes.
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