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Two More Ways to Get More for Less
2 cups Jasmine rice
2 fresh tomatoes
1 red bell pepper (optional)
3 cloves garlic
2 tsp ginger
1 scotch bonnet pepper
4 tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp ground nutmeg (optional)
1 tbsp curry powder (optional)
1 chicken bouillon cube
2 bay leaves
½ tsp of dry thyme
1 cup chicken broth
1/3 cup vegetable or canola oil
Blend the tomatoes, bell pepper, scotch bonnet, garlic, ginger, tomato paste, and chicken broth in a blender or food processor.
Dice ½ of the onion into fine pieces.
Heat oil on the stove, add onions until onions start to brown.
When oil is hot pour tomato blend into the oil and let it cook on low heat for about 30 minutes.
After 30 minutes add curry powder, nutmeg, thyme or bay leaf and let simmer for another 30 minutes. Taste periodically to see if you need salt or pepper.
Once the stew is cooked to your liking, add rice. Use 1 ½ cup of rice and ½ of water for every 1 cup of stew.
Bring pot to a simmer and cover with parchment paper. Stir periodically and add water as needed.
Slow cook rice for about 25 minutes.
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