Ingredients

1 scotch bonnets (depending on taste)

400g rice

300g chopped tomatoes (1 tin)

1tbs Tomato Purée 

1 onion

2 garlic cloves

All purpose seasoning

300ml water

Curry powder

Stock cube

Salt

Black pepper 

Dried Thyme

Bay leaves

Method

1. Blend the chopped Tomatoes, onion, garlic and scotch bonnet to create your base.

2. Wash your rice 3-4 times to get rid of starch then set aside

3. In a pot heat up some olive oil on a medium to high heat for 2 mins, then pour in your tomato base, cook this for 2 more mins, then add the the tomato purée mix properly. 

4. Season the base with salt, black pepper, thyme, stock cube, all purpose seasoning and curry powder (this step is V important as it’s the main opportunity to get all the flavour in)

5. Once you’re happy with the taste add the washed rice and mix until the rice is fully coated in the tomato base

6. Pour in some water, just enough to cover the rice (tip stick your index finger in and the water should be up to the first line on your finger)

7. Cook this on a high heat until it’s at a rolling boil (bubbling), then turn the hob to the lowest setting, add 1-2 bay leaves and place some tin foil to cover the top, make sure the top is fully sealed as you need the steam to cook the rice. Cook for at least 20 mins.

8. Remove tin foil to see if the rice is fully cooked and to try for seasoning (if the rice is slightly under done, don’t panic! Put the foil back on and steam for a further 10 mins)

9. Serve with some chicken, beef or veg and enjoy Novices 👌🏾👌🏾