So a couple of days ago, I stumbled upon an actual recipe for this culinary wonder...and i'm like, "Oh my! This is really real! lol....and of course the adventurous chef in me was just itching to try it out.
And i did.
You will need
- 4 tablespoons oil, either olive oil, vegetable oil
- 1 large onion
- 3 small red hot peppers, or more if you are like me
- 1 large bell pepper
- 2 cloves of garlic, minced
- 1 teaspoon ground ginger
- 4 medium sized tomatoes, chopped
- 3 tablespoons tomato paste
- 1 bouillon cube (also depends on your taste - I use Maggi chicken)
- 2 cups parboiled rice, rinsed
- 2 – 3 cups stock (or water)- preferably meat stock
- 2 tablespoons juice of lime/lemon
- Salt to taste
- ¼ cup cilantro, for garnish
- Preheat oven to 175 degrees celsius (gas mark 4)
- Blend onion and peppers and set aside.
- Heat oil in a large saucepan/pot over medium heat
- Next, fry the blended onion and pepper for about 5 minutes
- Add garlic and ginger and cook for about 2 minutes more
- Then add the chopped tomatoes and tomato paste, and cook for about 10-15 minutes, stirring occasionally, until the tomatoes soften
- Now add the bouillon cube, and some salt to taste. Then add the rice and cook for about 3 minutes.
- Lower the heat and add the stock. You can use 2-2 1/2 cups for firmer rice, and up to 3 cups for softer,almost mushy rice. I prefer to use beef/chicken or any type of meat stock that i have prepared myself. If you do not have up to the desired number of cups you can always top up with some water.
- Add the lime/lemon juice and salt to taste, if required. Taste to see if well seasoned and nothing's missing.
- Transfer the mixture into a large baking pan or casserole dish
- Cover with foil and cook in the oven for about 45 minutes, till the rice is cooked and all the water absorbed.
- When ready, it may be a bit stewy on top, so you would have to mix it nicely.
- Garnish with cilantro and serve
The rice really comes out nicely, lovely texture and just bursting with tomato-ey goodness! Really great! Everyone should try this!
This recipe was gotten from the whinery, elsbro.com/blog. (tweaked it a tad bit though ;-))