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Ingredients
- 1 lb rice
- 24 ounces water
- 4 ounces chicken base
- 4 ounces tomato paste
- 2 ounces turmeric
- 1 ounce cumin
- 2 bay leaves
- 6 ounces chopped onion
- 1 ounce thyme
- 1 ounce rosemary
- 2 ounces each: red & green peppers, julienned
Preparation
Step 1
Mix chicken base, tomato paste & water. Stir in turmeric & cumin. Pour over rice and mix well. Add thyme, rosemary, onions & bay leaves. Combine and pour into a 4 inch hotel pan. Cover with parchment paper and foil. Cook for 30 to 45 minutes. Mix in red & green peppers and serve.