Vegetable Riz Gras

Ingredients

For 6 servings. All ingredients are generic, never brand names.

• Onions, chopped2
• Garlic cloves4
• Scotch bonnet pepper1
• Vegetable oil4 tbsp
• Stock cube1
• Salt1 1/2 tsp
• Black pepper1/2 tsp
• Tomatoes, blended4
• Tomato paste4 tbsp
• Carrots, cabbage and eggplant, in chunks700 g
• Long-grain or broken rice600 g
• Water or stock1.1 L
• Bay leaves2
• Mixed vegetables (carrot, cabbage, eggplant, okra)900 g

Method

1. BaseFry the onion, garlic and chilli in the oil until soft and golden; crumble in the stock cube.
2. TomatoAdd the blended tomato and paste; fry 15 minutes until deep red and the oil separates.
3. AddAdd the vegetables; simmer 20 minutes until tender.
4. VegAdd the vegetables and water; simmer 15 minutes; lift out the vegetables (and meat/fish) and keep warm.
5. RiceStir the washed rice into the sauce; cover tightly and cook on low 25 minutes until every grain is red and tender.
6. ServePile the rice on a platter topped with the vegetables and meat or fish.

Nutrition per serving

Estimated from the ingredients; actual values vary with brands and portion sizes.

Allergens

Contains none of the common allergens. Use halal-certified meat and poultry.