- 1 large onion, sliced
- 1 15 ounce can plum tomatoes or chopped tomatoes
- 2 tablespoons tomato purée
- 1/ 2 tablespoon grated ginger
- 2 scotch bonnet peppers (optional)
- 4 cloves garlic
- 4 tablespoons vegetable oil or olive oil
- 1 shrimp bouillon cube, crushed
- 1 Maggi seasoning cube, crushed
- 1 small sprig fresh rosemary, finely chopped
- 2-3 bay leaves
- 4 cups long grain rice, rinsed
- Salt, to taste
Add half the onions to a food processor and blend with tomatoes, tomato paste, ginger, scotch bonnet pepper (if using) and garlic.
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add remaining onion and cook for a few minutes until soft and translucent. Stir in the tomato mixture, lower heat and simmer until thickened. Add the crushed shrimp and Maggi cubes, rosemary and bay leaves.
Add the rice and 1 cup water, salt to taste and cover tightly with aluminum foil with a lid on low heat. Alternately, prepare Steps 2-4 in a pressure cooker.
After 10-15 minutes, open the pot and stir, ensuring that the rice is not sticking to the bottom of the pot. The rice should have partially absorbed the sauce.
Cover and cook for another 15 to 20 minutes on low heat until the rice has fully absorbed the sauce and turned into a deep orange shade. Enjoy!
Tips during the cooking process: If the rice is still hard, sprinkle a bit of water on it. If the rice is too wet, remove the foil and create a pad of 2-3 sheets of kitchen paper towels over it (cooking for another 5 minutes) to absorb the extra moisture.