Step 1

Here are some of the ingredients you'll need : Tomatoes, Red peppers, Scotch bonnet/Habanero peppers and Onions. 😊

Step 2

Chop up the Tomatoes and Onions to size. ⛔️ The Scotch Bonnet/Habanero peppers are Hot! And you can leave them as-is. They are small enough in size. And besides, you don't want that heat on your hands. 😊Use only 1 if the diners are not used to hot/spicy food.

Step 3

Transfer the above veggies (tomatoes, red pepper, Scotch Bonnets) to a blender and blend for about a minute, until smooth and liquefied. Set aside. 😊

Step 4

Meanwhile, in a deep pan, heat the oil and sauté the onions together with the Garlic and Ginger until tender. 😊Then add the tomato paste, and fry for 2-3 minutes, just to get the raw taste out.

Step 5

To the cooking tomato paste mixture, add the blended tomato and cook for about 20 minutes on medium heat. Make sure you stir occasionally. You want this to reach a stage where the oil and paste begins to separate - then you know you're good. 😊

Step 6

To the cooked Tomato mixture, add your washed rice (I used Nakonde rice) and mix in the frozen vegetables - if using. I recommend you use them. 😉Also add 2 cups of water. Mix well.

Step 7

Transfer the entire rice mixture to an ovenproof dish, and cover tightly with aluminum foil. Bake in the oven for about 1 hour at 180 degree Celsius. 😊

Step 8

Remove from the oven once ready and fluff the rice with a fork.... 😊

Step 9

Transfer to your serving dish and garnish with some fresh chives, and serve. 🤩

Step 10

Had mine with some chicken and a salad - This was Delicious! 😋👌🏾