About the Recipe
Ingredients
2 cups parboiled rice
1 red onion, diced
1/3 cup red palm oil
3-4 Roma tomatoes, dices
1 scotch bonnet (or habanero), diced
1 tbsp paprika
2 tsp sea salt
1 tbsp onion powder
1 tbsp garlic powder
1.5 tbsp curry powder
1 tsp black pepper
3-4 Maggi cubes or 1-2 veggie bouillon cubes
4 cups veggie stock
3 cups black-eyed beans, precooked (or 2 cans)
1 nori sheet, ground
1/2 cup scent leaves, chopped (or basil)
Preparation
Prep
Thoroughly wash rice until water runs clear
Dice red onion, tomatoes and scotch bonnet pepper and set aside
Grind 1 nori sheet. Set aside
Chop scent leaves and set aside.
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Directions
In a Dutch oven, gently heat the red palm oil
Once warmed, add the red onion and sauté until fragrant
Add diced tomatoes and scotch bonnet pepper. Mix well.
Add all of the spices and mix well. Allow mixture to simmer for ~10-15 minutes over medium-high heat
Add veggie stock and beans to the pot. Mix well.
Add washed rice and ground nori to the pot. Mix well
Place lid on the Dutch oven and reduce heat to a simmer and let cook for ~30 minutes.
When the rice is almost done, add the scent leaves and mix well. Cover the pot and let it simmer for ~2 minutes.