Table of Contents
- 4.5 cups long grain rice washed
- 3 bell peppers red, yellow, green
- 4 hot dogs or sausage sliced
- 1/2 lbs shrimp peeled and deveined
- 2 chicken breasts cut into little bits
- 1 onion sliced
- 1 tbsp unsalted butter
- 1 tbsp ginger/garlic paste
- 1 scotch bonnet
- green onion sliced
- 1 can tomatoe 796ml
- 1 can tomatoes paste 156ml
- 1 cup chicken broth homemade or store bought
- oil enough to fry
Spices
- salt
- black pepper
- paprika
- 2 stock cubes
- curry
- thyme
- oregano
Stir fry the proteins and Vegetables
- Slice your chicken and sausage into tiny bits. Season chicken lightly with salt, paprika and black pepper.
- Add some oil into a pot and stir fry your sausages for 5 minutes and take them out then stir fry your chicken for 5 minutes and take it out
- Lightly season shrimp with paprika and salt. Stir fry for 2 minutes and set aside
- Next, stir fry bell peppers and sweet corn. Season with Stock cube curry thyme and salt for 5 minutes and then set aside
Prepare rice
- Add oil to the pot and sauté chopped onion till translucent then add in 1 can of tomatoes paste and keep frying until the paste begins to split
- Pour in blended tomatoes and season with thyme, oregano, curry, salt , bayleaf and stock cube. let the mixture boil for 10-15 minutes
- Add in washed rice and 1 whole scotch bonnet. Add in enough water to cover the top of the rice, lower the heat and let the rice steam for 30 minutes
- Add in stir fried vegetables and proteins into the pot of rice and let it cook on low heat for 3-4 minutes.