1 tablespoon of olive oil
1large onion, finely chopped
3 large garlic cloves, finely sliced
Thumb-size piece of ginger, peeled
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground coriander
400g can plum tomatoes
1 teaspoon sugar or palm sugar
1 scotch bonnet, sliced
200g brown rice
1 vegetable stock cube
large bunch of fresh coriander, roughly chopped
Sea salt and freshly ground black pepper
Heat the oil in a large heavy-based pan. Add the onion, season, and sweat for several minutes until it begins to soften. Add the garlic and let infuse for several minutes before adding the ginger. Cook for about 10 minutes until the onion is completely soft.
Add the spices and fry Dfor a few minutes. Pour in the tomatoes, stir and gently simmer for 5 or so minutes until the tomatoes are soft enough to crush with back of the spoon.
Add the sugar and scotch bonnet and season. Simmer for a 5 minute until the sauce has reduced and the tomatoes is almost smooth.
Rinse rice and add it to the pan. Fill the empty tomato can with water and also add to the pan along with vegetable stock cube.
Simmer for about 1 hour or until the rice has absorbed all the liquid is completely cooked. Try not to stir it too much but do ensure it isn’t sticking to the bottom- a fork works best. You may need to add a touch more water but as the dish should be reasonably dry, avoid adding too much. The rice will eventually absorb all the sauce.
Gently fork the coriander through the rice, reserving some for sprinkling on top when serving.