SPICY RICE
16 Apr

SPICY RICE

Posted By: John Times Read: 33 Comments: 0

Athula style Spicy   Rice                                    

Serves 6 to 8                                                                                        

 1( 125 ml  ) Bottle of  Athula Peri Peri Hot sauces                                           

1 (28-ounce) can whole peeled tomatoes 
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons sea  salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as RepeSeed oil ( Made in Ireland )
2 cups long-grain white rice
1 to 2 chile peppers,  seeded and minced
4 to 5 garlic cloves, pressed
1/4 cup finely chopped  Fresh coriander
Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like  tomato sauce)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add  2 table spoon of Athula Hot Peri Peri sauce Add the Green Chilli  and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add coriander and lime juice; fluff gently with

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