Serves 4
Prep Time: 10 min
Cook Time: 30 min
Ingredient List
4 cups of parboiled rice
3 1/2 large red bell pepper
5 large roma tomatoes
1 small habanero pepper
1 cup of canola oil
2 tsp. of Curry Powder
1 tsp. of dried thyme
3 tbsp. of chicken bouillion
4 cups of water
Cut up tomatoes, onions, habanero and bell peppers and place in blender with 3/4 cup of water. Puree until well blended. In a large stock pot, place 3/4 cup of canola oil and place over medium heat. Allow oil to heat for 3 minutes then add tomato puree mixture. Add curry powder, thyme and chicken bouillon and mix thoroughly. Once mixed, add washed parboiled rice and salt to taste. Mix, cover the pot with a lid and reduce heat to low so rice can simmer. Check rice in 15 minutes. Take care not to mix rice any further as this can stop even cooking of the rice.
