1 tablespoon of tomato puree
Spices – All purpose spice, thyme or any other of your choice
2 tablespoons of vegetable/olive or other oils.
Chopped bell pepper – different colors for garnish
Cook rice in boiling water until lightly but not well done. This will reduce the cooking time in the stock and prevent it from burning too much. Rinse to remove excess starch, drain and set aside.
Meanwhile, mix the tomatoes with onion, ginger and chilli and boil in a pot to dry. After drying, add oil to the tomatoes along with the puree and fry for a few minutes.
Crumble the corned beef and add to the tomatoes along with the stock cube and spices. Stir and bring to a simmer before adding the water.
After the stock boils, add the rice making sure the water level and the rice are almost the same. Mix gently to combine thoroughly while checking for taste. Cook on low to medium heat to avoid burning.
After the water dries up, add chopped chillies and stir.
Serve with banana or egg.
