• rice, tomatoes and tomato paste, onion, salt, and red 
  •  
  • pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice 
  •  
  • can be added. 
  •  
  • Method 
  •  
  • * Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or 
  •  
  • beef) in the oil until it is browned on all sides. Remove the meat from 
  •  
  • the oil and set aside. Add the onions, the salt, pepper, cayenne 
  •  
  • pepper, and one or two of the flavoring add-ins (if desired) to the 
  •  
  • skillet and fry the mixture until the onions begin to become tender. 
  •  
  • Remove the onion mixture from the skillet and set aside with the 
  •  
  • meat. 
  •  
  • * In a dutch oven or large covered saucepan, bring the broth and two 
  •  
  • cups of water to a simmer. Place the meat and onion mixture into the 
  •  
  • dutch oven and cover. 
  •  
  • * In the same skillet used for the meat and onions, stir-fry the 
  •  
  • tomatoes and one or two of the vegetable add-ins. Continue frying the 
  •  
  • mixture until the vegetables are partly cooked, then add them to the 
  •  
  • meat, onions, and broth in the dutch oven. 
  •  
  • * Again in the same skillet, combine the rice and the tomato paste. 
  •  
  • Over low heat, stir until the rice is evenly coated with the tomato 
  •  
  • paste. The rice should end up a pink-orange color. Add the rice to the 
  •  
  • dutch oven and stir gently. 
  •  
  • * Cover the dutch oven and cook the mixture over a low heat until the 
  •  
  • rice is done and the vegetables are tender (maybe half an hour). Stir 
  •  
  • gently occasionally and check to see that the bottom of the pot does 
  •  
  • not become completely dry. Add warm water or broth (a quarter cup at 
  •  
  • a time) as necessary to help rice cook. Adjust seasoning as needed. If 
  •  
  • desired, add one of the meat add-ins while the dish is cooking. 
  •  
  • (Shrimp cook very quickly and should not be over-cooked or they will 
  •  
  • become tough; ham can be added at any time.) 
  •  
  • * Serve with one or two of the garnishes. 
  •  
  • * Serve Ginger Beer or Green Tea with Mint with or after the meal. 
  •  
  • Ingredients 
  •  
  • * oil for frying 
  •  
  • * one chicken (and/or a pound or two of stew meat), chopped into 
  •  
  • bite-sized pieces 
  •  
  • * one or two onions, finely chopped 
  •  
  • * salt, black pepper, cayenne pepper (to taste) 
  •  
  • * Flavoring add-ins (to taste) 
  •  
  • * chile pepper, chopped 
  •  
  • * garlic o thyme 
  •  
  • * bay leaf 
  •  
  • * ginger 
  •  
  • * cinnamon 
  •  
  • * curry powder 
  •  
  • * two cups chicken broth or chicken stock, or beef broth or beef stock 
  •  
  • (or Maggi® cubes and water) 
  •  
  • * two or three ripe tomatoes, chopped 
  •  
  • * Vegetable add-ins 
  •  
  • * sweet green pepper (or bell pepper), chopped 
  •  
  • * string beans or green beans 
  •  
  • * green peas 
  •  
  • * carrots, chopped 
  •  
  • * cabbage, chopped 
  •  
  • * four cups rice 
  •  
  • * one small can tomato paste 
  •  
  • * Meat add-ins 
  •  
  • * cooked ham 
  •  
  • * shrimp or prawns (or dried shrimp or dried prawns) 
  •  
  • * Garnishes 
  •  
  • * fresh parsley, chopped 
  •  
  • * cilantro, chopped 
  •  
  • * lettuce, shredded 
  •  
  • * hard-boiled egg, sliced