NG
Nigeria
Featured recipe
Africa
NG
Long grain rice cooked in a seasoned tomato and pepper sauce with onion, thyme, curry powder, and stock.
25 min
55 min
8 servings
Medium
1 hr 20 min
3 cups (555 g) long grain parboiled rice 1 red bell pepper, chopped 3 Roma tomatoes, chopped 1 medium yellow onion, divided 1 Scotch bonnet pepper 2 tbsp tomato paste 1/3 cup (80 ml) neutral oil 3 garlic cloves, minced 1 tsp grated ginger 1 tsp dried thyme 1 tsp mild curry powder 2 bay leaves 1 1/2 tsp kosher salt 1/2 tsp black pepper 3 cups (720 ml) chicken stock 1 tbsp unsalted butter
1. Rinse the rice until the water is mostly clear and drain. 2. Blend bell pepper, tomatoes, half the onion, and Scotch bonnet until smooth. 3. Simmer the blended mixture for 12 to 15 minutes until reduced. 4. Slice the remaining onion. Cook it in oil for 5 minutes, then add tomato paste and cook for 3 minutes. 5. Add garlic, ginger, thyme, curry powder, bay leaves, salt, and pepper and cook for 30 seconds. 6. Add the reduced pepper mixture and cook for 10 minutes. 7. Add rice and stock. Bring to a gentle simmer and cover tightly with foil and a lid. 8. Cook over low heat for 30 minutes. Add a few tablespoons of water if the rice is still firm and dry. 9. Cook for another 10 minutes, then rest covered for 10 minutes. 10. Remove bay leaves, fold in butter, and fluff gently.
SCHNAX TIP
Keep the pot tightly covered while the rice cooks. Avoid frequent stirring so the grains do not become mushy.