Ingredients
6
6 servings
- •2 large yellow onions, roughly chopped
- •⅓ cup vegetable oil, plus 2 tablespoons, divided
- •14 oz diced tomato, 2 cans
- •6 oz tomato paste, 1 can
- •1 habanero pepper
- •2 teaspoons curry powder
- •1 teaspoon garlic powder
- •1 teaspoon ground ginger
- •½ teaspoon mixed dried herbs
- •3 chicken bouillon cubes, crushed
- •2 ½ cups long grain rice, rinsed
- •1 cup frozen mixed vegetable
- •1 ½ cups water
Instructions
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 217
- Carbohydrate: 24g
- Fat: 12g
- Fiber: 4g
- Protein: 4g
- Sugar: 10g
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