Easy
37 min
Ingredients
- 8 Large Tomatoes (cut into quarters)
- 3 Mediums Onions (cut into quarters)
- 1 large Red Bell Pepper (roughly chopped)
- 4 Pieces Garlic
- 2 Tablespoons Hot Pepper (or 1 scotch bonnet pepper)
- 1/4 Cup Vegetable Oil
- 1 Tablespoon MAGGI Curry Powder 92g Sachet
- 1 Tablespoon Dried Thyme
- 1/4 Teaspoon Nutmeg Powder
- 1/2 Tablespoon Paprika
- 1 Tablespoon Ginger
- 1 Leaf Bay Leaf
- 1 Tablespoon Tomato Paste
- 6 Cubes MAGGI® Chicken Cubes
- 3 Cups Hot Water
- 2 Cups Parboiled Rice (washed thoroughly)
Instructions
-
1. In a blender or food processor puree tomatoes, onions, bell pepper, garlic and scotch bonnet pepper until it becomes a cohesive mixture and set aside
-
2. In an iron/heavy bottomed pot heat oil on medium high heat and sauté curry powder, dried thyme, nutmeg powder, paprika, ginger and bay leaf until fragrant.
-
3. Add the vegetable puree and tomato paste. Cook for 5 minutes or until oil has separated from the puree and allow to simmer.
-
4. Add rice to the pot stirring to coat all grains.
-
5. Add the chicken stock to the pot and bring to a boil. Reduce the heat to low and cover the pot, allow to cook for 20-30 minutes.
-
6. Remove from heat and serve immediately