Cooking Instructions
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Step 1
Core and make 2 cuts on the bottom of each
Tomatoes (5)
. Place in a pot with boiling water for about a minute.
Step 2
Remove the skins of the tomato and roughly chop them. Place into the food processor along with
Fresh Parsley (to taste)
. Pulse until you have a chunky consistency.
Step 3
In a large pot add
Olive Oil (1 Tbsp)
,
Onion (1)
,
Thai Chili Pepper (1)
,
Garlic (2 cloves)
,
Fresh Thyme (4 sprigs)
,
Ground Black Pepper (1/4 tsp)
and turn down the heat too low. Cook for 2-3 minutes.
Step 4
Stir in
Tomato Paste (1 Tbsp)
.
Step 5
Add in the pureed tomato to the pot. Season with
Salt (1/2 tsp)
and mix well.
Step 6
Mix in
Brown Sugar (1 Tbsp)
. Continue cook on a gentle simmer for 5 minutes.
Step 7
Add in the
Basmati Rice (2 cups)
and
Vegetable Stock (1 1/2 cups)
, then give it a quick stir. Bring it up to a boil.
Step 8
Turn the heat down, place the lid on for about 15-20 minutes.
Step 9
Turn off the stove off, place the lid back on and leave for another 5 minutes.
Step 10
Sprinkle some
Fresh Cilantro (to taste)
. Using a fork fluff up the rice.
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