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6 Serves
113 Mins
Prepare the pepper base by blending the bell peppers, Scotch bonnet peppers, onions, and ginger in a blender until smooth.
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IndianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
148 µg / 400 µgCalcium
55 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
981 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the blended pepper mixture and tomato paste to the pot, frying until the sauce darkens and the oil separates, which is crucial for the smoky flavor.
Stir in the long-grain rice, coating every grain thoroughly with the spiced tomato sauce.
Pour in the chicken broth, season with salt, and bring the mixture to a boil.
Reduce the heat to low, cover the pot tightly, and simmer until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice stand, covered, to steam for a final few minutes before serving.
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Nigerian