Ingredients
* Basmati rice x3 cupsÂ
* Chopped tomatoes x1 canÂ
* Red and orange bell pepper x2Â
* Scotch bonnets x2Â
* Tomato purée 3/4 squeezes
* Red onion x1
* Bay leaves x2Â
* Chicken stock cubeÂ
* All purpose seasoning x3 tablespoonsÂ
* Thyme x1 tablespoon
* Mixed herbs x1 tablespoonÂ
* Chilli flakes x1 tablespoonÂ
* Liquid maggi x3 squirts
Method
* Finely chop your bell peppers, scotch bonnets and red onion.Â
* Fill a pan with oil and sauté half of your onions and tomato purée for 5-6 mins.
* In a blender place the remaining onion, bell peppers and scotch bonnets (can season with salt and pepper).
* Pour the mixture into a pan and stir. Add theÂ
* chicken stock, all-purpose, thyme, mixed herbs, chilli flakes, liquid maggi and bay leaves. Leave to simmer for 15 on a low heat.
* Rinse your rice until the water is clear to remove any starch.
* The pan mixture should be thick, drain rice and add to the pan. Add water to cover just above the rice and cook for 15 mins.
* Every 10-15 mins stir rice to ensure it is cooking.
* After 30 mins or when the rice looks done your dish is complete.
Tasty Tip
This dish can be served as is or you can add plantain, meat of your choice and a side salad.