1 cup of parboiled rice
1/2 cup of chopped pineapples
1.5 cups of blended tomatoes, bell pepper and scotch bonnet pepper mix
2 tablespoons of tomato paste
1 small onion (chopped)
1 teaspoon of curry
1/4 teaspoon of thyme
1/2 cup of chopped vegetables (optional)
2 garlic cloves
1 teaspoon of grated ginger
1.5 cooking spoons of vegetable oil
1/2 cup of stock juice
Heat up your oil, stir fry your pineapples and chopped vegetables for 30 seconds and take out of the oil.
In the same oil, toss in your chopped onions, garlic and ginger and fry about a minute or two on medium heat.
Stir in your tomato paste and fry for 2-3 minutes on medium heat.
Pour in your blended tomato, pepper mix and stir.
Season with seasoning cubes, curry, thyme and any other seasoning of your choice.
Stir in your rice and reduce the heat to the lowest and allow to steam. Pour in your stock juice so it would cook the rice for the next 20-25 minutes on low heat. Constantly check to make sure the rice is soft and when it is, increase the heat and stir.
Toss in the already sautéed pineapple and chopped vegetables and stir in.
Serve with any protein of your choice.