Tanzanian Vegetable Rice
From: “The Essential African Cookbook” by Rosamund Grant. Serve with a fresh relish Kachumbali.
- 1 1/2 cups basmati rice
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 cups vegetable stock or water
- 4 ounces sweet corn (2/3 cup)
- 1/2 red bell pepper or green bell pepper, chopped
- 1 large carrot, grated
Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn’t stick to the pan.
Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately