Smoky African Rice (63 )
Ingredients
Ingredients
| 400 grams white basmati rice |
| 200 ml pasata |
| 1/2 peeled and chopped *red onion |
| 1 teaspoon garlic powder |
| 1/4 chopped medium red capsicum (remove skin) |
| 4 tablespoons extra-virgin olive oil |
| 70 grams tomato purée |
| 3 bay leaves |
| 1 teaspoon paprika |
| 1 teaspoon cumin |
| pinch of black pepper |
| pinch of chilli |
| 4 tablespoons coconut oil |
| 2 *plantains (*swap for banana if low residue), peeled and chopped into round slices |
| salt |
Smoky African Rice Directions
Rice:
Rinse rice and soak for 20 minutes
Par boil for 5 minutes and drain
Blend red capsicum, pasata, garlic powder, half *red onion, chilli, cumin, paprika, black pepper powder until a smooth spice mix
Heat oil in a large heavy bottomed saucepan on medium
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 bay leaves cook for 5 minutes
Add drained rice, mix the sauce through add 1 cup of water and simmer for 8 minutes until rice is soft adding more water if needed
Remove bay leaves cover to keep warm and set rice aside
*Plantains:
In a clean pan heat coconut oil and add plantains, cook until golden on either side
Serve plantains on top of rice
Recipe notes
*may cause wind and bloating for ostomates
Nutrition facts
Per Serving
| Fibers (g): | 3g |
