Can somebody help me out?
blend tomatoes, red bell peppers, onions, maggi, and 1 can tomato paste together
Heat oil and then pour blended vegetables (lower heat before pouring)
Add rosemary, thyme, curry and bay leaves (2 to 4 leaves)
Add salt to taste
You can let the tomatoes dry a bit or you can just let it get to a rapid boil again before you add the rice (depends on how much tme you have to cook)
Kind of guage your level of water to rice. I use my eye as a gauge (LOL) because I do not like to add water once I have added my rice. If you have to add water then use chicken stock and add a little at a time.
500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped parsley or fresh coriander (cilantro) and hard-boiled eggs.
First, you make the stew/sauce.
Heat the vegetable oil, stir in chopped onions
Add chopped fresh tomatoes, curry, thyme and other desired seasonings (some like garlic and bay leaves)
Once these are nicely frying, add several scoops of tomato puree according to taste, stir occasionally to keep from burning
Sprinkle in some salt to taste
Allow to stew for a while, then add three cups of water to every cup of rice you intend to cook. (ie: 3 cups of rice needs 8/9 cups of water to cook)
Bring this to the boil. Then add the properly washed uncooked rice into the pot (some people parboil rice first). Allow to cook till tender, adding water from time to time if required.
Once cooked, let stand for five minutes before stirring with wooden spoon. Serve with fried plantain, fried meat/fish etc.