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A deeply savory West African rice dish cooked in a fragrant roasted pepper, tomato, and onion sauce until every grain is richly colored and tender. Serve it as a centerpiece with fried plantains, grilled vegetables, or a crisp salad.
Imagen generada por IA
Imagen generada por IA
Blending the peppers, tomatoes, onion, and ginger creates a smooth, concentrated base, while briefly frying the rice in that sauce coats each grain with flavor before the slow covered simmer.
Cool the rice within 2 hours, then refrigerate in a covered container for up to 4 days. Freeze portions for up to 2 months.
Reheat thoroughly in a covered saucepan or microwave with 1 to 2 tablespoons of water per serving, until steaming hot throughout. Stir once before serving.
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