Measurements

• 2 cups Rice
• 4 Tomatoes
• 2 tbsp Tomato Paste
• 2 Onions
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 2 Scotch Bonnet Peppers
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Thyme
• 2 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Curry Powder
• 4 cups Chicken Stock
• 1/4 cup Vegetable Oil

Preparation Method

• 1. Blend tomatoes, red bell pepper, green bell pepper, scotch bonnet peppers, garlic, and ginger into a smooth paste.
• 2. Heat vegetable oil in a large pot over medium heat.
• 3. Add chopped onions and sauté until translucent.
• 4. Stir in tomato paste and cook for 2 minutes.
• 5. Pour in the blended mixture and cook for 10 minutes, stirring occasionally.
• 6. Add thyme, bay leaves, salt, black pepper, and curry powder. Mix well.
• 7. Pour in chicken stock and bring to a boil.
• 8. Add rice, reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
• 9. Remove from heat, fluff with a fork, and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.