Blend tomatoes, red pepper, 150 g onion, scotch bonnet, garlic and ginger into a smooth purée.

Ingredients

• 500 gRice, white, long-grain, regular, raw, unenriched
• 500 gTomatoes, red, ripe, raw, year round average
• 200 gPeppers, sweet, red, raw
• 250 gOnions, raw
• 10 gPeppers, hot chili, red, raw
• 15 gGarlic, raw
• 15 gGinger root, raw
• 70 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 80 gOil, vegetable, soybean, refined
• 4 gSpices, curry powder
• 2 gSpices, thyme, dried
• 0.6 gSpices, bay leaf not counted – removed
• 4 gSoup, chicken broth or bouillon, dry
• 4 gSalt, table
• 700 gBeverages, water, tap, drinking

Method

1. Blend tomatoes, red pepper, 150 g onion, scotch bonnet, garlic and ginger into a smooth purée.
2. Slice the remaining 100 g onion and fry in the oil for 6 minutes at 170 °C. Add tomato paste, curry powder and thyme and fry for 5 minutes, stirring, until the paste darkens.
3. Pour in the purée, add bay leaves, crumbled bouillon and salt and cook uncovered for 20 minutes until the sauce reduces by about a third and the oil rises to the surface.
4. Stir the rinsed rice into the sauce with 700 g water and bring to a boil. Cover the pot with foil and a lid and cook on the lowest heat for 30 minutes, stirring once halfway.
5. Remove from the heat and rest covered for 10 minutes. Remove the bay leaves, fluff the rice and divide into 5 portions.