2 ½cupsParboiled long grain rice washed thoroughly and drained completely
2tablespoonTomato paste diluted with ¼ cup of water
1Large onion chopped
3sprigs of spring onions chopped
4cupsof vegetable stock
½cupcooking oil of choice
salt/ vegetable bouillon to taste
1 teaspoondry thyme
3clovesof garlic crushed
Preheat oven to 350ºF /180ºC
Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
Stir in the diluted tomato paste add the bouillon powder or cubes, curry, thyme, rosemary and ground gingerthen stir fry for 2 minutes.
Add the rice and stir fry for another 2 minutes to get the flavors in.
Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don't worry the rice will absorb the salt when cooked and the flavors will balance out.
Cover tightly with aluminum foil.
Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.
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