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INGREDIENTS:

  • 2 cups jasmine rice (unwashed)
  • 1/2 teaspoon turmeric powder
  • 1 red bell pepper, chopped
  • 1 cup cubed carrots
  • 1 green bell pepper, chopped
  • 3 sprigs thyme
  • 2 scotch bonnet peppers
  • 2 cloves garlic, chopped
  • 1/4 cup sliced celery
  • 1 shallot, chopped (or pimento pepper)
  • 2 1/4 cups vegetable stock (can substitute with 2 /14 cups
    water and 2 bullion cubes)
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup raisins (optional)

    INSTRUCTIONS

1. On a medium-low heat, heat coconut oil
2. Add garlic, bell peppers, celery, carrots, shallots until
opaque
3. Add saffron powder (turmeric) and thyme and mix till
everything is coated
4. Add rice and incorporate
5. Add stock (or water and bouillon mixture)
6. Add raisins and scotch bonnet peppers
7. Cover dish and turn heat down to low
8. Leave to steam for 20 minutes till rice is cooked. (Try not
to check it too much and also to not burst the pepper)

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