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6 Serves
70 Mins
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
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IndianVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
207 mg / 420 mgPhosphorus
479 mg / 1,250 mgPotassium
541 mg / 4,700 mgSodium
734 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
105 gAlcohol
0 g
Add chopped onions and garlic to the pot, sautéing until fragrant and translucent.
Stir in the tomato paste and pepper blend, cooking for 8-10 minutes until the mixture darkens and the oil begins to separate.
Add the rice to the pot, stirring well to coat every grain in the tomato and spice mixture.
Pour in the broth, bring the mixture to a boil, then reduce the heat to low and cover tightly to simmer for 20 minutes.
Remove from heat and let the rice stand, covered, for 5 minutes to steam and absorb remaining moisture before fluffing with a fork.
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Nigerian