⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Rice
• 1/2 cup Quick Oats
• 2 tablespoons Vegetable oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1/2, finely chopped (optional) Scotch bonnet pepper
• 2 tablespoons Tomato paste
• 1 (14.5 ounce) can, undrained Diced tomatoes
• 1/2 cup Tomato puree
• 1 1/2 cups Vegetable broth or water
• 1 teaspoon Curry powder
• 1 teaspoon Dried thyme
• 2 Seasoning cubes
• to taste Salt
• for garnish Fresh parsley

📖 Instructions

1. First, rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Don't skip this step; it makes a real difference!
2. Next, finely chop the onion, garlic, and scotch bonnet pepper (if using). Remember to wear gloves when handling the scotch bonnet, unless you enjoy a fiery surprise!
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they soften and become translucent—about 5 minutes. This step helps develop the flavor of the onions.
4. Add the garlic and scotch bonnet pepper (if using) to the pot and cook for another minute, stirring constantly. Be careful not to burn the garlic, or you'll end up with a bitter taste! If you're sensitive to heat, remove the seeds and membrane from the scotch bonnet for a milder flavor.
5. Stir in the tomato paste and cook for 2-3 minutes, stirring frequently. This helps to release the deep tomato flavor. Make sure the paste doesn't stick to the bottom of the pot.
6. Now, add the diced tomatoes (canned or fresh), tomato puree, and vegetable broth (or water) to the pot. Bring the mixture to a simmer, reduce heat to low and add all the spices; curry powder, thyme, and seasoning cubes. Let it simmer gently for 10-15 minutes, allowing the flavors to meld together. A longer simmering time allows for a deeper and richer flavor.
7. Add the rinsed rice and quick oats to the simmering tomato mixture. Give everything a good stir to make sure the rice and oats are evenly distributed. Stir in the water and make sure everything is well combined.
8. Increase the heat to medium-high and bring the mixture back to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Do not lift the lid during this time!
9. After 20-25 minutes, remove the pot from the heat and let it stand, covered, for another 5 minutes. This allows the rice to finish steaming and become perfectly fluffy.
10. Finally, fluff the rice with a fork and serve hot, garnished with fresh parsley or spring onions, if desired. Enjoy!

📝 Notes

• Adjust the amount of scotch bonnet pepper to your preferred level of spiciness.
• For a richer flavor, use chicken or beef broth instead of vegetable broth.
• If you don't have quick oats, rolled oats will work, but it might take a little longer to cook. If you use rolled oats, make sure to precook them for five to ten minutes before adding to the main pot of rice