Servings: 8-10 | Time: 90 minutes

Ingredients

  • 4 cups long-grain parboiled rice (washed)
  • 2 large red bell peppers
  • 1 habanero pepper (adjust to taste)
  • 2 large sweet onions (half blended, half sliced)
  • 2 garlic cloves
  • 6 oz. tomato paste
  • ½ cup olive oil
  • 1 cup beef or chicken stock
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 3 bay leaves
  • 1 teaspoon paprika (optional)
  • 2 teaspoons salt (or more to taste)
  • 2 cups water (for blending)
  • 4 tablespoons unsalted butter

Step 1

Preheat the oven to 350°F.

Step 2

Blend bell peppers, habanero pepper, garlic, water, and half of the onion until smooth.

Step 3

Heat oil in a large pot over medium heat. Add curry, thyme, bay leaves, and paprika. Cook for 1 minute until fragrant. Add sliced onions and cook until golden brown, taking care not to burn them.

Step 4

Stir in tomato paste and cook for about 5 minutes.

Step 5

Pour in the blended mixture and cook over medium heat, stirring occasionally until a rapid boil (about 10 minutes). Then add salt, stir, and adjust to taste.

Step 6

Lower heat and add washed rice and stir to coat with the sauce. Add enough chicken stock to cover the rice by about 1 inch. Stir to avoid burning and cover with a sheet of foil to trap the steam.

Step 7

Transfer to the oven and cook for 30 minutes or until the rice becomes tender.

Step 8

Remove from the oven and taste for flavor. Sprinkle a little water at a time, return to oven until desired texture is achieved.

Step 9

Remove from the heat and add butter to melt. Stir carefully from bottom to top, taking care not to overmix.

Step 10

Let the dish stay covered for 10 minutes.

Step 11

Serve and Enjoy!

Notes:

Refrigerate leftovers in an airtight container for up to 3 days or freeze if longer. Add more habanero peppers and garlic for additional flavor. Serve with salad, fried plantains, baked meat, fish, or chicken.