Rice with Peppers
Servings: 8 People
Ingredients
- 500 g Long Grain Rice , such as Carolina
- 1000 ml Chicken Broth
- 1 Kg Peppers , long horn and bell, various colours seeded and sliced
- 250 g Okra
- 1 Yellow Onion , halved and sliced
- 80 ml EVOO , Extra Virgin Olive Oil
- 1 clove Garlic , minced with a garlic presser tool
- 1 tsp Sweet Chili flakes sauce
- 1 tsp Ras El Hanout spice mix
- 1 tsp Sweet Paprika , not smoked
- 1 tsp dry Coriander , ground
- 6 Scallions , white and green parts, finely sliced
- 4 tbsp fresh Parsley , finely chopped
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Turn on the oven, air circulation 190° C, rack set at the middle.
- Cut the ends of the okra pods, not too deep as you want to protect their flesh, wash well, rinse and pour couple of tbsp of white vinegar. Toss well and keep aside for 30’ to dry.
- Place a medium pot on medium heat and pour the vegetable stock along with 500ml of water and the rice. Bring to a boil, cover and simmer as per package instructions. Remove from the fire and drain any liquid left. Keep aside uncovered so as excess humidity is evaporated.
- Back to the okra, place the pods in an oven proof dish and pour on them 40ml of the oil. Sprinkle on top the paprika and coriander and season with half the salt and pepper. Mix well, add about 100ml of water and place in the oven to cook for about 40’ and until they soften a bit. Make sure to toss the okra couple of times during the cooking.
- Meanwhile, take a large sauté pan and place on medium heat. Add the remaining 40ml of the oil and heat up for a minute. Add the onions along with the chili flakes and sauté for 4’ to soften. Add the peppers and sauté for 5’. Add the garlic, ras el hanout spice mixture, season with the remaining salt and pepper and sauté for 1’. Bring to the pan the cooked okra and mix well.
- Take a large bowl and add the rice along with the vegetables and mix well.