• 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

Method

• Step 1

  Add half the onions to a food processor and blend with tomatoes, tomato paste, ginger, scotch bonnet pepper (if using) and garlic.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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!

• Step 6

  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.