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Smoky African Rice



400 grams wholemeal basmati rice
200 grams tinned tomato
1/2 peeled and chopped red onion
1 peeled and minced garlic clove
1/2 chopped medium red capsicum
4 tablespoons extra-virgin olive oil
70 grams tomato purée
3 bay leaves
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon chilli
4 tablespoons coconut oil
2 plantains (peeled and chopped into round slices)

Smoky African Rice Directions


Rinse rice and soak for 20 minutes

Par boil for 10 minutes and drain

Blend red capsicum, tomatoes, garlic, half red onion,  chilli, cumin, paprika, black pepper powder until it is a smooth spice mix

Heat oil in a large heavy bottomed saucepan on medium,  add bay leaves and remaining sliced onion cook until onion is soft 5 minutes

Add blended capsicum spice mix to the pan with a pinch of salt, cook for a few minutes until fragrant, then add tomato puree to warm through

Add drained rice, mix the sauce through add 1 cup of water and simmer for 10-15 minutes until rice is soft adding more water if needed

Remove bay leaves cover to keep warm and set rice aside


In a clean pan heat coconut oil and add plantains, cook until golden on either side

Serve plantains on top of rice

Nutrition facts

Per Serving

Fibers (g): 5g