1 mediumgreen bell pepper(chopped for garnishing) optional
1mediumred bell pepper (chopped for garnishing) optional
2mediumonions(chopped & divided)
10tablespoonAvacado Oil( or any cooking oil of choice)
4-½cupHome made Chicken stock
1 tablespoonminced garlic
2bouillon cubes to taste( 1 tablespoon bouillon powder)
salt to taste
Preheat oven to 375 degrees
Heat up oil in a sauce pan and sauté ½ of chopped onions and minced garlic till fragrant.
Stir in the blended roasted pepper mix, add seasoning ( ground ginger, curry powder, dry thyme, ground nutmeg,bouillon powder and/ or salt). Allow cook on medium low heat for about 2 mins. stir continuously to prevent burning.
Add the meat stock to the sauce, stir, taste for seasoning, adjust accordingly, then turn off heat.
Transfer washed and drained rice to a roast pan. Pour in the sauce and stir. Taste again for seasoning and adjust accordingly. (it should taste slightly salty don't worry the rice will absorb it and would be just right when cooked.)
Add the other half of the chopped onions and chopped red and green bell peppers (if using). Stick in the bay leaf.
Cover the pan tightly with aluminum foil, place on the lower rack of the oven and cook for 40 mins or until all the moisture has been absorbed.
Check for doneness. if rice is cooked, turn off the oven and leave rice covered in the oven for another 5 minutes.
Bring out from oven and fluff out with your wooden spatula.
Serve with Chicken, moi moi, plantains and salad.
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