This rice dish will not last long!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready in: 30 minutes
Servings: 6 to 8 people
Ingredients:
4 tomatoes
1-14 oz. can tomato sauce
1-14 0z. can of diced tomatoes
2 bell peppers (red or orange)
1 ½ red onion
½ Habnero pepper (hot!) or red pepper
Salt (to taste)
¾ cup Olive oil
1 chicken bullion
7 cups of rice
Optional: 1 ½ cups frozen precooked shrimp
Directions:
Preheat oven to 425 degrees
Dice up approximately ¼ cup of onions, ¼ cup tomatoes and ¼ cup bell pepper. Place in a pot with ¾ cup olive oil and chicken bouillon on medium heat and let cook for 3 to 5 minutes.
Blend all the remaining ingredients (with the exception of the salt) in a blender and pour the ingredients into the pot on the stove, stir, and bring to a boil.
Pour in 7 cups of rice into the pot, stir, and let it come to a boil. Optional: add the 1 ½ cups of shrimp to the rice at this time. Add salt to taste.
Place the covered pot in the oven. Stir rice after 10 minutes. Please remember to use oven mitts as the pot will be extremely HOT! Check the rice for tenderness. You may need to add water if the rice is not tender and the tomato sauce appears dry. Place back into the oven.
Remove pot from the oven using oven mitts after total cook time of approximately 20 minutes (this includes the first 10 minutes above). Let rice cool about 30 minutes before serving.
Enjoy!
