Serving: 6 people | Preparation: 20 min | Cooking: 60 min | Category: Main Course |

  •     500g long grain rice (2 ½ cups)
  •     100g beans (½ cup) or 1 cup frozen mixed vegetable (150 g)
  •     2 cans of puree tomato (or 395 g of fresh tomatoes)
  •     1 can tomato paste (170 g)
  •     2 large onions (preferably yellow)
  •     4 small (3 large) gloves of garlic
  •     80-100 ml vegetable oil (⅓ cup)
  •     1 bay leaf
  •     1 habanero pepper
  •     1 teaspoon ground ginger (optional)
  •     ½ teaspoon mixed dried herbs (mixed the ones that you like)
  •     2 beef bouillon cubes (crushed)
  •     350 ml water (1 ½ cups)
  •     1 carrot and cucumber for 1 garnishing
Cooking method
Step 1
Boil the beans until soft

Step 2
Mix the onions, the garlic and 2 tablespoons of oil in a blender to a paste. When done, transfer to a bowl.

Step 3
Add the tomatoes, tomato paste, and the habanero pepper to the same blender, and mix to a paste. Transfer to a separate bowl when done.

Step 4
Heat the remaining oil in a large, preferably a heavy-bottomed pot over medium heat. Once the oil is hot, add the onion puree and cook until the water is gone and the puree is a bit brown, about 5-10 minutes.

Step 5
Then add the tomato mixture and all of your seasoning to the sauce, cook for 20-30 minutes, stirring sporadically, until the sauce has reduced and is red.

Step 6
Add your rice and beans (or vegetables) and reduce the heat and let it cook for 25-30 minutes

Serve your rice with the side of your preference, beef or chicken, garnish with cucumber and carrot.

TIP: If you do not have a blender, you can just chop everything and the steps and the result remains the same.

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