2 cups long grain easy cook rice (wash rice well and leave to soak in water until sauce is prepared)
2 medium onions
3 crushed garlic cloves
1 heaped teaspoon thyme
½ or 1 whole scotch bonnet pepper (depending on how brave you are)
1 whole red pepper (paprika pepper)
1 can peeled tomatoes
1 can water (use your tomato can for measure)
1 stock cube either chicken, beef or vegetable depending on your own preference
1 tbsp. salt
3 carrots diced
1 cup frozen peas
3 tbls vegetable oil
1 tbls butter
For the sauce
In a blender add 1 onion quartered, garlic, thyme, tomatoes, pepper, scotch bonnet, water, stock cube and salt. Whiz all ingredients until nicely pureed.
In a medium pot heat oil and add the other onion which should be finely chopped. Fry until sautéed well and the onions start to brown.
Add your puréed mixture and fry until all the water comes out of the mixture and it becomes thick in consistency and resembles pureed tomatoes.
Add your carrots and cook another 5 mins and then add you rice which must be drained well.
Mix your rice into the sauce well and add 3 ½ cups water ensuring to mix the rice every so often.
Once your water reduces, add your frozen peas, mix through, cover and simmer on a low heat until your rice is cooked through, place butter onto rice while it is steaming.
Just before serving give your rice a once off turn and serve with meats of choice or just salads as a vegetarian dish.