Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, blended
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1/2 teaspoon cumin
- 2 cups vegetable broth
- 1 cup frozen peas
- Optional: chopped vegetables (carrots, corn, or green beans)
- Fresh cilantro or parsley for garnish
Instructions
- Begin by rinsing the long-grain rice thoroughly under cold water until the water runs clear. Blend the red bell pepper and diced tomatoes until smooth.
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook another minute.
- Add the blended pepper and tomato mixture, cooking for about 10 minutes until thickened. Stir in tomato paste, smoked paprika, curry powder, thyme, and cumin.
- Stir in the rinsed rice to coat the grains. Pour in the vegetable broth, bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes until the rice is tender and liquid is absorbed.
- In the last 5 minutes, stir in frozen peas and additional vegetables if desired. Cover and cook for a few more minutes. Fluff with a fork and garnish with chopped cilantro or parsley.
Notes
- Ensure rice is rinsed thoroughly for fluffiness.
- You can add other colorful vegetables for added nutrition.
- Adjust spice levels to taste by increasing or decreasing paprika and curry powder.
- Reheat leftovers in microwave or stovetop with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg