Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine the 5 chopped tomatoes, the bell peppers, chile pepper and medium onion and, working in batches, puree together in blender.
  2. Set aside.
  3. Bring 5 cups of water to a boil, add rice and enough chicken stock (about 2 cups) to cook rice.
  4. Add salt to taste.
  5. Cook on medium flame till rice is slightly softened, about 10 minutes.
  6. While rice is cooking, pour tomato-pepper mixture into saucepan and add butter or vegetable oil, salt, curry powder and thyme to taste.
  7. Then add 3 sliced tomatoes, small sliced onion and dried shrimp, if using, to sauce and cook about 6 to 10 minutes.
  8. Pour sauce into rice, mix together and simmer until rice is fully cooked, about 10 minutes.
  9. Rice should be dry and fluffy when done.
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