Red Rice

• 300 g (10½ oz) parboiled long-grain rice
• ¼ cup (60

Preparation

Rinse the rice in cold water and drain. Pre-cook the rice for 10 minutes, either by steaming or in salted boiling water. Drain again.

Heat the oil in a large pot and sweat the nokoss for 3 minutes.

Add the tomato paste and cook over low heat for 6 minutes, stirring occasionally. Mix in the rice.

Add the passata, Selim pepper pods and bay leaf and co