Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gDry long-grain parboiled rice, rinsed
- 200 gRed bell pepper, chopped
- 400 gCanned chopped tomatoes
- 200 gOnion, divided
- 3 cloveGarlic
- ¼ eachScotch bonnet chili, seeds removed
- 3 tbspSunflower oil
- 3 tbspTomato paste
- 1 tspCurry powder, certified gluten-free
- 1 tspDried thyme
- 1 eachBay leaf
- ¾ tspFine salt
- 350 mlWater
Make it
- Blend the pepper, tomatoes, half the onion, garlic and chili until smooth. Finely dice the remaining onion. Heat the oil in a heavy pot and cook the diced onion for 5 minutes.
- Add the tomato paste and cook for 2 minutes, stirring. Pour in the blended vegetables and cook uncovered for 20–25 minutes, stirring often, until thick, reduced to roughly 450 ml and the raw tomato aroma has mellowed.
- Stir in the curry powder, thyme, bay leaf, salt, rice and water. Bring to a simmer, cover tightly and cook over very low heat for 25–30 minutes, until the rice is tender and liquid absorbed. Avoid frequent stirring; if the rice is firm and dry, add 2 tablespoons of hot water and continue briefly.
- Turn off the heat and leave covered for 10 minutes. Remove the bay leaf, fluff gently and serve hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.