Ingredients
4 cups of rice, rinsed
Plum tomatoes, 400g or 6 fresh tomatoes
Tomato puree, 100g
5 scotch-bonnet peppers
3 red bell peppers, de-seeded
2 medium red onions, chopped
2 cooking spoon vegetable oil
1 tsp thyme
2 bay leaves
2 tsps curry
4 Knorr cubes
Cooking Instructions
Add the peppers, tomatoes and onions in a blender,
blend smoothly.
Heat a pot on medium heat. Add the 4tsp of oil to
it and leave to heat.
When the oil becomes hot such that an onion thrown
into it will turn slightly brown, pour
the puree in, add the curry, thyme and bay leaves, let it fry until oil becomes
red. Then, pour the blended mix into it stirring
evenly. Add the knorr cubes and salt, then stir. Leave
to cook for about 10 minutes on medium heat, afterwards add 4 cups of water to
it. Cover and leave to boil.
When the mix starts to boil, add the rinsed rice
(rice that has been washed to remove starchy content) and cover the pot.
Let it cook for 30 – 40 minutes on medium heat, while
checking at intervals and stirring gently with a “wooden spoon” to avoid
burning.
Check if the rice is well cooked and add salt to
taste. If unevenly cooked, cover pot with foil paper, put lid on and leave to
steam for 10 minutes.