3-4 tablespoons vegetable oil

1 medium onion, diced

1 teaspoon dried thyme, optional

1 tablespoon minced garlic 

4 dl rice, long-grain, uncooked rice 

1 tablespoon (paprika

2 cubes chicken bouillon

salt and pepper to taste

1 can of tomato sauce 

70 grams of tomato puree

6 dl water 

1 scotch bonnet pepper *optional

 

 

Heat the oil in a big saucepan over medium-high heat. Next add onions, thyme, and garlic, cook for about 2 minutes or until onion becomes soft and translucent. Add rice, season with paprika, bouillon, salt, and pepper. 

Cook stirring often until fragrant, for about 30 seconds. and brown stirring occasionally, for about 2-3 minutes. Pour tomatoes sauce, tomato puree,  water, and hot pepper, if using any into the saucepan.

 

Bring to a boil stirring once or twice. Reduce heat to low, cover saucepan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.

Remove pan from heat, let it sit covered for 5 minutes then fluff rice with a fork or serving spoon. 

 

 

TIP: add some peas and carrots