Amiwo | FoodieAtlas

Ingredients

2 cups long-grain rice
4 cups water or chicken broth
1 large onion, finely chopped
3 cloves garlic, minced
1 large tomato, chopped
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 bell pepper, chopped
2 tablespoons vegetable oil
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1/2 teaspoon ground chili pepper (optional)
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Cook the Onions and Garlic

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic, and saut√© until the onion is soft and translucent.

Add the Tomatoes and Peppers

Add the chopped fresh tomato, diced tomatoes, tomato paste, and chopped bell pepper to the pot. Stir well to combine.

Cook for about 5 minutes, until the tomatoes and peppers begin to soften.

Add the Spices

Stir in the ground paprika, ground cumin, ground black pepper, salt, and ground chili pepper (if using).

Cook for another 2-3 minutes to allow the spices to blend with the vegetables.

Add the Rice and Liquid

Add the rinsed rice to the pot and stir to coat the rice with the tomato mixture.

Pour in the water or chicken broth, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low.

Simmer the Rice

Cover the pot and let the rice simmer gently for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir the rice while it is cooking.

If the rice is not fully cooked and the liquid is absorbed, you can add a little more water or broth and continue to simmer until the rice is tender.

Serve

Fluff the rice with a fork and garnish with freshly chopped parsley or cilantro.