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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

Ingredient Substitutions

• Instead of Long Grain Parboiled Rice: Basmati rice, Jasmine rice
• Instead of Gino Tomato Sachet: Tomato paste, canned crushed tomatoes
• Instead of Peppered Chicken Seasoning Cube: Maggi chicken cube, bouillon cube
• Instead of Fresh Tomatoes: canned diced tomatoes
• Instead of Red Bell Pepper: green bell pepper
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic powder
• Instead of Groundnut (Peanut) Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine
• Instead of Curry Powder: curry paste
• Instead of Carrot: sweet potato
• Instead of Green Beans: peas
• Instead of Ripe Plantain: sweet potatoes
• Instead of Chicken Thighs or Breast: beef chunks, tofu

Equipment Needed

• Blender
• Large Pot with Lid
• Frying Pan (non‑stick)
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Colander
• Plate for Resting Fried Items

Critical Steps — Do Not Skip

• Rinse the rice until water runs clear
• Blend the tomato base thoroughly
• Fry the tomato mixture until it thickens
• Cook the rice on low heat until water fully evaporates
• Fry plantain until dark brown for authentic flavor

Chef Tips from the Video

• Add a small bay leaf or a pinch of thyme to the rice broth for extra aroma.
• For extra heat, stir in a chopped Scotch bonnet or habanero with the tomato blend.
• Use a wooden spoon to prevent scratching the pot’s coating.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the tomato base a day ahead and refrigerate.
• Rinse and soak the rice in water for 30 minutes, then drain before cooking.
• Fry plantain and chicken separately and reheat just before serving.

Frequently Asked Questions