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Active time
20 minutes
Total time
1 hour
Yield
8 servings
Serving Size
1/8 recipe
Nutritioni
Ingredients

1 pound tomatoes, chopped, or 1 (14.5-ounce) can no-salt-added diced tomatoes

3 large red bell peppers (1 pound), deseeded and chopped

1 Scotch Bonnet pepper, stem removed

3 cloves garlic

2 teaspoons ginger, peeled and roughly chopped

3 large onions (1 pound), diced medium, divided

2 tablespoons olive oil

1 teaspoon curry powder

2 teaspoon smoked paprika

2 teaspoon dried thyme or 2 sprigs fresh

2 tablespoons no-salt-added tomato paste

2 cups reduced-sodium vegetable broth

2 bay leaves

2 cups basmati or long grain rice, rinsed

Salt to taste

Instructions
  1. In a blender, combine the tomatoes, bell peppers, Scotch bonnet pepper, garlic, ginger, and half of the onions and blend until pureed.
  2. In a pot, heat the oil over medium-high heat. Add the remaining diced onions and sauté for 3-5 minutes. Add the curry powder, paprika, and thyme and sauté for another 30 seconds. Add the tomato paste and sauté until the paste is a rust red color, about 3-5  minutes.
  3. Add the pureed tomato and pepper mixture to the pot and stir to combine. Cover the pot with a lid, lower the heat to low and simmer for 5 minutes. (Note: If you are not using a heavy or tight-fitting lid, place the sheet of aluminum foil over the top of the pot, then cover with the lid whenever you use a lid for this recipe.)
  4. Add the vegetable broth, bay leaves, and rice, and stir to combine. Cover the pot and let cook for 20 minutes. 
  5. Uncover the lid and stir the rice, folding from the bottom. Cover the pot and continue to cook on low heat for another 10-15 minutes.
  6. Remove the pot from the heat and let sit for 5 minutes before removing the lid. Taste and adjust seasoning, adding salt as needed. Fluff the rice with a fork and transfer to a serving dish to serve.

An Oldways recipe and photo, created in partnership with The Peanut Institute.

Nutrition

Nutrition per serving: Calories: 220
Total Fat; 4g
Saturated Fat: 1g
Sodium: 65mg
Carbohydrate: 7g
Fiber: 3g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 4g

Yield: 8 servings

Serving Size: 1/8 recipe

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