4 Cups Easy Cook Rice
3 Large/ 4 Medium Red Bell Peppers (Tatashe)
1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes
11/2 Scotch Bonnet (Ata Rodo)
2 cups Beef or Chicken Stock
120g Tomato Paste
2 Onions
100ml /6 Tablespoons Cooking oil
2 Tablespoons Butter
1 Tablespoon Minced Ginger
1/2 Teaspoon Curry powder and Thyme
1/2 Teaspoon any seasoning of your choosing
3 Knorr Chicken cubes
2 Teaspoons White pepper
3 Bay Leaves
1 Medium
Size Tomato for Garnishing
Salt to Taste
3 Bay Leaves

Read Also: Classic Chicken Parmesan


First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside

Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion
This should take 15 to 20 minutes

While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside

When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes

Add the rice

Cover rice with a foil sheet and continue to cook for another 10 minutes. Add chopped onions, tomatoes and butter if using, stir to combine and leave the rice to simmer away until tender