Ingredients
Directions
- 1
Preheat oven to 200°C (390°F).
- 2
Place tomatoes, paprika, onions, chili peppers, and garlic on a baking tray. Drizzle with oil, sprinkle with salt and pepper, and roast for 30-40 minutes.
- 3
After roasting, blend the vegetables with the piece of ginger until smooth.
- 4
Wash the rice until the water is clear.
- 5
In a pan, sauté one chopped onion with 1 tablespoon of tomato paste until the onion is soft.
- 6
Add the blended vegetable puree and spices (thyme, curry, sea salt, 1tsp concentrated vegetable stock, bay leaves). Stir well.
- 7
Add the washed rice and mix thoroughly.
- 8
Mix 1 teaspoon of concentrated vegetable stock with 100ml of hot water, then pour it into the rice mixture. Make sure the water level is just above the rice; add more water if needed
- 9
Stir well, cover the pan with foil tightly to trap all the steam, and place on lid.
- 10
Cook on medium heat for 20 minutes.
- 11
Stir in finely chopped onion, cover with foil and lid again, and cook for another 10 minutes.
- 12
Remove from heat and let it sit for a few minutes before serving.
