Ingredients:

  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 large red bell pepper, roughly chopped
  • 1 large onion, roughly chopped
  • 1 to 2 Scotch bonnet peppers, de-seeded or left whole
  • 2 tbsp tomato paste
  • 4 cups long-grain parboiled rice
  • 0.5 cup vegetable oil
  • 2 cups chicken broth
  • 2 Maggi cubes
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tbsp curry powder

Instructions:

  1. Prepare the rich tomato base: Blend crushed tomatoes, red bell pepper, roughly chopped onion, and Scotch bonnet peppers until smooth. In a large pot or Dutch oven, cook this blended mixture with the tomato paste over medium heat, stirring occasionally, until it thickens, reduces, and its color deepens significantly, indicating intensified flavor.
  2. In a separate pan or in the same pot after removing the reduced tomato base, heat the vegetable oil. Sauté a portion of the reserved sliced/diced onion (as hinted in description). Add the long-grain parboiled rice and stir thoroughly to coat each grain with oil, toasting lightly for a few minutes.
  3. Combine the prepared tomato base with the toasted rice. Stir in the chicken broth, crumbled Maggi cubes, salt, dried thyme, and curry powder. Mix well to ensure everything is evenly distributed. Bring the mixture to a gentle simmer.
  4. Once simmering, reduce the heat to low, cover the pot tightly with a lid (you may also use foil under the lid for a tighter seal). Allow the rice to steam cook undisturbed for approximately 25-35 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. Do not lift the lid during this process. Once cooked, remove from heat and let it rest, covered, for another 10-15 minutes before fluffing with a fork and serving.