Ingredients
- 1 pound parboiled rice
- 1 can tomato puree-400 grams
- 1 onion, sliced
- 3 cloves garlic
- 4 teaspoons olive oil
- 6 small or 3 large red bell peppers, seeded and sliced
- 1 bunch thyme, leaves picked
- 1 teaspoon white pepper
- 8 chicken bouillon cubes (recommended: Maggi or Goya)
Directions
With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
Wash the rice in hot water until the water is clear. Drain through a fine sieve.
Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 9 reviews
By jennyog
on November 19, 2011
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Nice Recipe! Always a specialty at African/Carri bean Parties
By thegluttonous
Indianapolis, 53
on October 24, 2010
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I throw in a couple of scotch bonnets... easy and tasty rice dish.
By osah6_5339302
HERMITAGE, TN
on November 23, 2009
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I read this over again, 8 bouillon cubes to 1 lb of rice? That is too much. There is no salt in the recipe either. You can substitute dry thyme for fresh also.
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