A seasoned moist rice suitable for eating hot or cold.
A favourite for barbeques or parties.
2 cups of rice (long grain or basmati)
8 oz of tomato puree
1 red sweet (bell) pepper
1 green sweet (bell) pepper
4 medium onions
½ Pint vegetable oil
2 tbsp All Purpose Seasoning
2 tsp of dried thyme (or basil if you prefer)
½ a small white cabbage, sliced
4 carrots peeled and chopped
Finely chop or roughly blend the deseeded peppers with the onions. Pour the oil in
a large saucepan, when hot add and fry the blended mixture. Add 1 tbsp of the seasoning
and 1 tsp of the thyme (or basil) and the tomato puree. Let it simmer for 10 minutes.
Any excess oil can be skimmed off with a spoon and reserved in a bowl.
Wash the rice and place it in a sieve to drain thoroughly. Next mix the rice thoroughly
with 1 tsp of the remaining seasoning and the rest of the thyme (or basil). Place
the rice into the pepper mixture and stir well until completely and evenly coated.
Add 11/2 cups of water then bring it to the boil before turning the fire down so
Cover the top of the pot with a well fitting lid, or foil to ensure a tight seal.
Let it steam on a low flame for about 10 minutes and then add the sliced cabbage
and chopped carrots- be careful of the steam when you first open it. Then recover
and continue to steam for a further 10 minutes until the rice is cooked. Add a few
more tablespoons of water if more liquid is required and add salt to taste.