Ingredients
5largetomatoes,quartered
2habanero peppers,halved, divided
1½cupswater,divided
2onions,chopped, divided
3clovesgarlic,diced
2tspginger,diced
½cupvegetable oil
1cantomato paste
3pcsshrimp bouillon cubes
1tspgarlic powder,optional
1tbspcurry powder
1tspfresh thyme
1tspblack pepper
1tbspadobo
3½cupsjasmine rice,uncooked, rinsed
1cupmixed vegetable
salt,to taste
Preparation
To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4 to 1 cup of water. Place in a bowl and set aside.
Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup of water. Place mixture in a separate bowl and set aside.
Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.
Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo.
Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30 to 35 minutes. Cook until rice has absorbed all the liquid.
When finished, stir rice remove from stove and allow to cool.
Enjoy!
