Ingredients:
RICE
2 cups uncooked brown basmati rice
3 ½ cups water
VEGETABLES
¼ cup olive oil plus more as needed
3 medium onions, chopped
2 tsp salt
2 Tbsp tomato paste
6 garlic cloves, minced
2-inch piece peeled fresh ginger, minced
1 Tbsp curry powder
1 Tbsp fresh rosemary or 1 tsp dried rosemary, minced
1 Tbsp fresh thyme or 1 tsp dried thyme, minced
1 ½ tsp smoked paprika
2 bay leaves
4 medium tomatoes, chopped or 15-oz can crushed tomatoes
¼ to ½ medium Scotch Bonnet pepper or ½ to 1 jalapeno pepper, seeds and stem removed
1 large bell pepper, chopped
2 celery ribs, chopped
2 carrots, chopped
2 cups water
1/4 bunch cilantro, leaves and tender stems chopped
Equipment:
Fine-mesh strainer
Chef’s knife
Cutting board
4-quart pot with lid
8-quart pot with lid
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Pot holders
Directions:
Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the rice, place the rice in the pot and cover it with water. Stir the rice several times to remove any dust, then strain off the water.
- Next, cover the rice with fresh water and bring it to a boil over medium-high heat. Once at a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 30 to 45 minutes, until the rice is tender.
- Transfer the rice to a bowl to cool. Set aside until needed.
- For the vegetables, warm a large pot over medium heat for a few minutes. Carefully add the olive oil, onions and salt, stir to combine, and reduce the heat to medium-low. Cover the pot and let it simmer until the onions are tender and soft, about 10 minutes. Remove the lid and continue cooking uncovered until the onions start to brown, about 10 minutes more.
- Move the onions to one side of the pot. If there’s no puddle of oil in the open space, add enough oil to create one. Then, add the tomato paste, garlic, ginger, curry powder, rosemary, thyme, smoked paprika, and bay leaves, blooming them in the oil until fragrant, about 2 minutes. Then, stir everything together and cook, uncovered, for an additional 3 minutes, stirring occasionally.
- Place the tomatoes, Scotch Bonnet pepper, bell peppers, celery, carrots, and water into a blender or food processor, and blend until the mixture is smooth, about 30 seconds.
- Carefully add the vegetable puree to the pot with the onions and stir until combined. Turn the heat to medium-high and bring the sauce to a simmer, stirring often to prevent it from sticking or burning. Reduce the heat and let the sauce simmer for 15 minutes, stirring frequently. Remove the bay leaves.
- To complete the dish, add the cooked rice to the sauce and gently stir. Cover and reduce the heat to low. Cook for about 15 minutes more. Remove from heat and fluff with a fork. Taste and adjust. Garnish with the cilantro.