Prep Time 10 mins
Cook Time 52 mins
Total Time 1 hr 2 mins
Level Easy
Servings 4


  • 2 cups rice
  • 3 red bell pepper
  • 3 green bell pepper
  • 1 3/4 cups bite size beef
  • 2 onion bulb
  • 4 garlic cloves
  • 1 inch root ginger
  • 2 scotch bonnet peppers (atarodo)
  • 1 adobo seasoning
  • 1/2 tablespoon paprika powder
  • 1/2 teaspoon dry oregano
  • 1/4 chilli pepper
  • 1 or 1/4 teaspoon sprig fresh rosemary or dry rosemary
  • 1 or 1/4 teaspoon sprig fresh thyme or dry thyme
  • 4 cups chicken stock or water
  • 1/2 cup vegetable oil Salt to taste


  • 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 the 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.


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.

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