Ingredients
For the Tomato sauce (Obe ata)
1 can of Whole tomatoes in their juices
1 red habenero stemmed
1 red bell pepper chopped
½ Red onion chopped
5 cloves of garlic
1 inch ginger diced
2 tbsp neutral oil
For the Rice
½ cup neutral oil
2 Red onions thinly sliced
4 cloves of garlic thinly sliced or minced
2 tsp tumeric or curry powder
1 tbsp tomato paste
Salt to taste
1 tsp Pepper to taste
1 tsp Garlic powder
3 cup of Parboiled Rice
2 cups of Stock (Beef, Chicken, or Vegetable)
4 sprigs of thyme
1 bay leaf
Directions
Step 1
Preheat the over to 350 degrees
Step 2
Add the all the ingredients for the sauce except the oil to a blender and blend until smooth. He the oil in a pan and pour in the sauce. Bring it to a simmer, cover and let it cook for about 15-20 until it’s reduced.
Step 3
Using a heave bottom pot such as a Dutch oven heat the oil then add in the sliced onions. Sauté for about 5 minutes then remove half of the onions. Add in the garlic and cook until fragrant then add in the tumeric and tomato paste. Stir and cook for a few minutes. Pour in the Tomato sauce and bring this to a simmer then stir in the rice. Once the rice is fully coated in the sauce pour in the broth. Add in the season this with salt, pepper and garlic powder Then add in the thyme and bay leaf. Cover and place on the over and let it cook for about 30-35 minutes. Remove it from the oven, keep the lid on it and let it steam for 5-10 minutes. Then fluff the rice and and stir in the remaining onions and enjoy.
