Cook with me

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed in hot then cold water)
• 1 sachet (≈70 g) Gino Tomato Sachet (use as‑is, no extra water)
• 1 cube (≈10 g) Peppered Chicken Seasoning Cube (adds peppery flavor)
• 2 medium Fresh Tomatoes (roughly chopped for blending)
• 1 Red Bell Pepper (seeded and chopped)
• 1 large Onion (finely chopped)
• 2 Garlic Cloves (minced (optional))
• 2 tablespoons Groundnut (Peanut) Oil (high‑heat oil for frying)
• 1 tablespoon Unsalted Butter (adds richness)
• 1 teaspoon Curry Powder (mild Indian‑style curry powder)
• 1 medium Carrot (peeled and diced)
• 100 g Green Beans (trimmed and cut into 2‑inch pieces)
• 2 Ripe Plantain (peeled and cut into ½‑inch thick slices)
• 300 g Chicken Thighs or Breast (cut into bite‑size pieces)
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse the Rice

   Place the rice in a colander and rinse under hot running water, then immediately rinse with cold water until the water runs clear. Drain well.

   Time: PT5M

2. Blend Tomato Base

   In the blender, combine the fresh tomatoes, red bell pepper, one half of the chopped onion, the Gino tomato sachet, peppered chicken seasoning cube, and a pinch of salt. Blend until smooth.

   Time: PT5M

3. Prep Remaining Ingredients

   Finely chop the remaining onion, mince the garlic, dice the carrot, trim and cut the green beans, peel and slice the plantains, and cut the chicken into bite‑size pieces.

   Time: PT10M

4. Fry Aromatics

   Heat the large pot over medium heat. Add the butter and groundnut oil. Once melted, stir in the curry powder, remaining chopped onion, and minced garlic. Fry, stirring frequently, until the onion becomes translucent and fragrant (about 3‑4 minutes).

   Time: PT5M

   Temperature: medium heat

5. Add Tomato Blend

   Pour the blended tomato mixture into the pot. Stir and let it fry for about 5 minutes, allowing the raw tomato flavor to evaporate and the mixture to thicken.

   Time: PT5M

   Temperature: medium heat

6. Incorporate Rice

   Add the rinsed rice to the pot. Stir well so each grain is coated with the tomato sauce. Fry the rice for 3 minutes, allowing it to toast slightly.

   Time: PT3M

   Temperature: medium heat

7. Add Water and Simmer

   Pour in 2 ½ cups of water (or broth for extra flavor). Bring to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer until the water is fully absorbed and the rice is tender (approximately 20 minutes).

   Time: PT20M

   Temperature: low heat

8. Fry Plantain

   While the rice cooks, heat a separate frying pan over medium‑high heat. Add a thin layer of groundnut oil and fry the plantain slices until they turn dark brown and caramelized, about 8‑10 minutes. Remove and set on a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: medium‑high heat

9. Cook the Meat

   In the same pan, add a little more oil if needed and fry the chicken pieces until golden brown and cooked through, about 8 minutes. Season with a pinch of salt and pepper.

   Time: PT8M

   Temperature: medium heat

10. Add Vegetables

    When the rice is almost done, gently fold in the diced carrot and green beans. Cover and cook for an additional 3‑5 minutes until the vegetables are tender but still bright.

    Time: PT5M

    Temperature: low heat

11. Combine and Rest

    Turn off the heat. Gently stir in the fried plantain and cooked chicken, allowing the residual heat to meld the flavors for 2 minutes. Fluff the rice with a fork before serving.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

90 g

Fat

20 g

Fiber

5 g