In the Kitchen: African Rice and beans with Peri Peri




Ingredients

1 CUP CANOLA OIL
5 CLOVES FRESH GARLIC
1 LARGE YELLOW ONION DICED
8 SMALL TOMATOES DICED
4 CUPS LONG GRAIN RICE
10 CUPS CHICKEN BROTH
5 CUPS BLACK EYED PEAS
2 TSP SALT
1 TSP WHITE PEPPER
1 TSP CAYENNE PEPPER
2 TSP GROUND THYME
1 AND 1/2 TBL SMOKED PAPRIKA

Directions

HEAT A SAUCE POT ON MEDIUM AND ADD OIL UNTIL HEATED THEN ADD ONIONS, GARLIC, THYME AND SMOKED PAPRIKA. SAUTE UNTIL THE AROMA RISES AND IS PRESENT (ABOUT 1 MINUTE). ADD TOMATOES AND STEW FOR ABOUT 6 MINUTES. STIR IN RICEE AND FOLD FOR ABOUT 3 MINUTES THEN ADD BEANS AND CHICKEN STOCK AND BRING TO A BOIL. REDUCE HEAT AND COOK UNCOVERED FOR APPROX. 20 MINUTES STIRRING OCCASIONALLY TO PREVENT STICKING OR SCORCHING. ADD SALT AND PEPER.