Ingredients
For 6 servings
- 2 red bell peppers, roughly chopped
- 1 can (400 g) plum tomatoes
- 1 scotch bonnet pepper, seeds removed (use half for less heat)
- 2 onions, 1 roughly chopped and 1 thinly sliced
- 80 ml vegetable oil
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 450 g long-grain parboiled rice, rinsed
- 750 ml chicken or vegetable stock
- 1 tsp salt, or to taste
- 1 tbsp butter
Step by step
Step 1: Blend the bell peppers, tomatoes, scotch bonnet and the chopped onion until smooth.
Step 2: Heat the oil in a large heavy pot over medium heat. Fry the sliced onion for 5 minutes until soft, then stir in the tomato paste and fry for 2 more minutes.
Step 3: Pour in the blended sauce, add the curry powder, thyme and bay leaves, and simmer for 15 to 20 minutes, stirring often, until it thickens and darkens.
Step 4: Stir in the rice until every grain is coated, then pour in the stock, add the salt and bring to a boil.
Step 5: Cover tightly, turn the heat to low and cook for 25 to 30 minutes, without lifting the lid too often, until the rice is tender and the liquid is absorbed. A little toasting at the bottom gives the classic smoky flavor.
Step 6: Stir in the butter, remove the bay leaves, fluff with a fork and serve hot with fried plantain or grilled chicken.
Cooking times and amounts may vary, so taste and adjust as you cook.
