Ingredients
Spices
- 2 bay leaves
- 2 sprigs fresh rosemary (optional)
- 2 Tasty Cubes
- 1 teaspoon salt
- 1 teaspoon white pepper (substitute other ground pepper)
- 2 teaspoon curry powder (divided)
- 1 teaspoon thyme
Other
- 4 tablespoons vegetable oil (divided)
- ½ cup chopped onion
- 3 cups mixed vegetables (bell pepper,carrot, peas, cabbage & sweetcorn)
- 2 cups rice (washed) (Parboiled or Basmati – please see note in introduction)
Directions
- Season chopped vegetables with some salt, Tasty Cube and pepper. Set aside
–
- Place a large pot (with a good fitting lid) on medium heat. Heat up one part of oil and add in onion rosemary and bay leaves. Stir-fry until onion is fragrant and translucent. Add in 1 part each of curry, thyme, 1 cube maggi and 1 teaspoon of salt. Stir.Add in 4 cups water (3 cups if using basmati rice). Cover the pot, increase heat to high and bring the mixture to a boil.
– Alternatively use any type of broth you have on hand
- Reduce the heat on the broth to low-medium add in the rice and stir. Cover the pot tightly. leave the rice to cook for 25 minutes (or 15 minutes if using basmati rice). Uncover the pot and spread the rice on a flat plate to cool
-if the rice isn’t cooked to your liking, leave the pot covered for another 5-10 minutes (do not add more water)
-If the rice is cooked but there is still residual water in the pan, leave the rice UNCOVERED on medium heat for another 5 minutes
- Place another large pot on medium heat, add in the left over oil and heat slightly. Add mixed vegetables and left over seasoning. Stir fry for 2-3 minutes
- Combine the precooked rice and vegetables. Stir well to combine.Taste and adjust for seasoning as needed
- Your rice is ready to serve. Enjoy with some fried plantain and stewed meat or chicken