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Core and make 2 cuts on the bottom of each
. Place in a pot with boiling water for about a minute.
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.
In a large pot add
Olive Oil (1 Tbsp)
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.
Tomato Paste (1 Tbsp)
Add in the pureed tomato to the pot. Season with
Salt (1/2 tsp)
and mix well.
Brown Sugar (1 Tbsp)
. Continue cook on a gentle simmer for 5 minutes.
Add in the
Basmati Rice (2 cups)
Vegetable Stock (1 1/2 cups)
, then give it a quick stir. Bring it up to a boil.
Turn the heat down, place the lid on for about 15-20 minutes.
Turn off the stove off, place the lid back on and leave for another 5 minutes.
Fresh Cilantro (to taste)
. Using a fork fluff up the rice.
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