Bell Pepper Rice
Prep Time 10 minutes mins
Cook Time 52 minutes mins
Total Time 1 hour hr 2 minutes mins
Servings 4
Ingredients
- 2 cups rice
- 3 red bell peppers
- 3 green bell peppers
- 1 3/4 cups of bite size beef
- 2 onion bulbs
- 4 garlic cloves
- 1 inch root ginger
- 2 scotch bonnet peppers atarodo
- 1 tablespoon adobo seasoning
- 1/2 tablespoons paprika powder
- 1/2 teaspoon dry oregano
- 1/4 tablespoon of chilli pepper
- 1 sprig fresh rosemary or 1/4 teaspoon dry rosemary
- 1 sprig fresh thyme or 1/4 teaspoon dry thyme
- 4 cups chicken stock or water
- 1/2 cup of vegetable oil Salt to taste
Instructions
- In a food processor add red and green bell peppers, onions, garlic and ginger, blitz on medium speed until roughly chopped. Alternatively, you can use a mortar and a pestle for this process. Set aside.
- Next, heat up two tablespoons of vegetable oil in a medium size pot.
- Season bite size beef pieces with 1/4 tablespoon adobo seasoning, 1/4 tablespoon chilli powder and some salt. Mix thoroughly to combine.
- Then transfer seasoned meat to the frying pan and stir fry until water from the meat evaporates and thr meat is browned. This should take about 6-7 minutes. Take out of the pot and set aside.
- Afterwards, transfer remaining vegetable oil into the pot, allow to heat up slightly on medium heat, then add the roughly chopped bell pepper mixture. Stir to combine, cover the pot and allow to fry for 10 mins or until the mixture is dry.
- Next, add the chicken stock or water, pan seared beef, 1/2 tablespoon adobo seasoning, paprika powder, dry oregano, ground chilli pepper and salt to taste. Stir to combine.
- Then add washed raw rice, stir again to ensure the rice is fully submerged and coated with the sauce. Place fresh rosemary and thyme sprigs on top of the rice.
- Reduce heat to low and cover the pot with foil paper before placing the lid. Leave to cook for 35 minutes.
Video
Notes
Winnie’s Note- Steam is what cooks rice. Covering the pot with foil first before placing the lid will help trap the steam inside the pot and cooking on low heat will ensure that steam is released gently without burning the rice.
When rice is cooked, remove stalks of the fresh rosemary and thyme and discard. Garnish with diced bell peppers if desired.
Winnie’s Note- Rice used in this recipe is known as parboiled rice popularly known as white rice in Nigeria. Chicken stock or water measurement and cooking time may vary depending on the type of rice you are using. Follow packet instructions for rice to water ratio and cooking time but the cooking method above remains same for all types of rice.