Nigerian Red Rice
- 4 plum tomatoes, cored
- 4 cloves garlic, plus 1 clove minced
- 2 medium red onions, plus ½ red onion sliced into rings
- 1 red bell pepper, stemmed and seeded
- 1 red habanero chile, stemmed and seeded
- ¼ cup (60mL) canola oil
- One 1-in (2.5-cm) piece fresh ginger, peeled and minced
- 1 ½ tbsp (23g) Madras curry powder (an alternative is regular curry powder with a teaspoon or two of cayenne pepper - the only difference between regular curry powder & Madras curry powder is heat!)
- 1 tbsp (15g) minced fresh thyme leaves
- ½ cup (120mL) tomato paste
- 2 cups (370g) long-grain white rice
- 2 ¼ cups (535mL) chicken stock
- Salt and pepper, to taste
1. Roughly chop tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero. Transfer to a food processor with 1 cup (235mL) water, puree and set aside.
2. Heat oil in a saucepan over medium-high heat. Add remaining onions and garlic, the ginger, curry powder, and thyme and cook, stirring occasionally, until the onion begins to brown, about five minutes.
3. Add tomato paste, stir vigorously, and stir in the reserved tomato mixture. Cook, stirring occasionally, until the flavors meld, about five minutes.
4. Add rice and stir to coat the grains. Add stock and season with salt and pepper.
5. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes.
6. Remove pot from heat and let sit, covered, for ten minutes. Uncover, fluff rice with fork, and serve hot.