Ingredients
Tomato Sauce:
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1 large, ripe tomato, cored and quartered
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1 large red bell pepper, seeded and roughly chopped
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1 whole habanero pepper, stem removed
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1 whole Fresno chili, or jalapeño, stem removed
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4 cloves garlic, peeled
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1 tablespoon minced ginger
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2 cups water
Rice:
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1/3 cup olive oil
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1 red onion, diced
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1 teaspoon salt, plus more to taste
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1/4 cup tomato paste
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2 tablespoons smoked paprika
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1 teaspoon curry powder
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1 teaspoon cumin
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1 teaspoon dried thyme
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon turmeric
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2 1/4 cups basmati rice
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1 bay leaf
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1 tablespoon chicken bouillon paste
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1/4 cup chopped green onion for garnish (optional)
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1/4 cup chopped cilantro, for garnish (optional)
Directions
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Combine tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside.
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Heat olive oil in a saucepan over medium heat. Add onion and salt and sauté until onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is well combined.
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Turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add bay leaf and chicken bouillon paste.
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Turn heat to high, stir in tomato sauce, and bring to a vigorous simmer. Cover with a tight fitting lid, reduce heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir rice.
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Turn off heat after 20 minutes, and set the timer for 12 minutes. Allow rice to sit and do not remove the lid.
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After the 12 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. Serve garnished with green onions and chopped cilantro.
Cook's Note:
If rice seems to be a little undercooked at this point, stop fluffing. Pat the rice down gently with the back of the fork, cover tightly again, and set heat to medium low. Cook for another 5 minutes, and check again.
Associated Recipe
Nutrition Facts (per serving)
174 | Calories |
10g | Fat |
20g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 174 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 7% |
Cholesterol 0mg | 0% |
Sodium 456mg | 20% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 4g | |
Protein 3g | 6% |
Vitamin C 41mg | 45% |
Calcium 36mg | 3% |
Iron 2mg | 11% |
Potassium 294mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.