Recipe taken from Chef John with Allrecipes.
Made this yesterday from Eric's suggestion with inspiration from our time in Windsor after we saw the castle and got some street food while it was raining so we ate it in the car.
I served with suya chicken recipe and oven-roasted broccoli.
Ingredients:
TOMATO SAUCE
-1 large ripe tomato, cored and quartered (used 2 romas)
-1 large red bell pepper, seeded and roughly chopped
-1 whole habanero
-1 whole Fresno chili or jalapeno (did jalapeño)
-4 cloves garlic (used whole bulb)
-1 tablespoon minced ginger
-2 cups of water (do a little less since using less rice)
RICE
-olive oil
-1 red onion, diced
-extra hot peppers, i.e. pequins, serranos
-1 tsp salt
-1/4 cup tomato paste (I used majority of tube, but recommend using less esp using less rice)
-2 1/4 cups of basmati rice (I used 2 cups of rice cooker cup)
-1 bay leaf
-1 TBSP chicken bouillon paste (used 1 cube)
SPICES:
-2 TBSP smoked paprika (recommend less maybe 1 TBSP)
-1 tsp curry powder
-1 tsp cumin
-1 tsp dried thyme
-1/2 freshly ground back pepper
-1/4 tsp turmeric
DIRECTIONS:
1. Combine tomato, red bell pepper, habanero pepper, jalapeno pepper, garlic, ginger, water in a blender. Blend on high until smooth and set aside.
2. Combine spices - smoked paprika, curry, cumin, thyme, pepper, turmeric and set aside
3. Heat oil in pan on medium heat. Add onion (+extra peppers - added 6 pequins) and salt and sauté until soften, about 4-5 min.
4. Clear space in middle of pan, add tomato paste, and sauté 2-3 min.
5. Add spices and continue to cook 1-2 min
6. Turn off heat and stir in rice.
7. Add bay leaf + chicken bouillon
8. Turn heat to high and stir in tomato sauce. Bring to a vigorous simmer. Cover with tight fitting lid, reduce heat to medium-low, and simmer 2 min. Do not remove lid or stir rice
9. Turn off heat and set timer for 12 minutes. Allow rice to sit and do not remove lid.
10. Fluff rice with fork and garnish with chopped cilantro
