4 Cups Long Grain Rice
3 Cups Stock
6 Tomatoes 🍅, chopped
2 Red Peppers, diced
3 Red Onions, 2 chopped, 1 sliced
1 Scotch Bonnet Pepper, to taste
1/3 Cup Sunflower Oil
3 Tbs Tomato Paste
2 tsp Curry Powder
1 tsp Dried Thyme
2 Dried Bay Leaves
2 tsp Butter
Salt to taste
Bring rice to the boil with 2 cups stock, about 12 minutes. Rice must still be hard.
Remove from heat and set aside.
In a blender, add tomatoes, red peppers, chopped onions and Chile pepper. Blend till smooth.
In a large pan, heat oil and add in sliced onions. Season and cook for 2 minutes. Add tomato paste and curry powder. Stir in thyme and bay leaves. Stir for another 2 minutes.
Add blended mixture. Set on medium heat and cook for 10-12 minutes.
Add in 1 cup of stock and butter. Add in the rice. Stir. Cover with baking paper and lid to lock in flavors.
Cook on low for 15 minutes. Stir. Adjust seasoning.
Cook till rice is cook and sauce is absorbed.
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