Ingredients

• 1 , 14.5 ounce
• 1 red bell pepper
• 1 red onion
• 4 garlics cloves
• 2 tablespoons fresh ginger
• 1 jalapeno
• 1 cotch bonnet pepper , cut in half
• 0.5 cups palm oil
• 2 reds onions
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 2 Maggi
• 1 teaspoon smoked paprika
• 3 cups jasmine rice
• 1 teaspoon thyme , dried or fresh
• 1 bay leaf
• salt and freshly ground black pepper to taste
• 3 cups water

Instructions

1. 1 Combine tomatoes, red bell pepper, red onion, garlic, ginger, red jalapeno, and Scotch bonnet in a blender; blend until smooth.
2. 2 Heat palm oil in a large Dutch oven over medium heat. Add onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove onions from the pan.
3. 3 Pour in tomato base and cook on low until reduced by half. Stir in tomato paste, turmeric, Maggi cubes, and smoked paprika. Cook, stirring, until the mixture reduces and becomes an even deeper red, about 2 minutes.
4. 4 Stir in rice, thyme, and bay leaf, and season with salt and pepper. Stir in water and cover with a lid. Cook on low for 35 minutes. Turn off the heat and let sit covered for 15 minutes.
5. 5 Fluff rice with a fork, taste and adjust seasonings, and serve.

Nutrition per serving