Built on pantry staples and slow cooking, Mashama's Savannah Red Rice celebrates the depth that comes from patience rather than complexity. Rich with tomatoes, peppers, and spice, it's a dish that feels both comforting and timeless.
Ingredients
- 200g EVOO
- 600g Broken Rice
- 300g Onion, Small Dice
- 200g Green Bell Pepper, Small Dice
- 200g Red Bell Pepper, Small Dice
- 100g Celery, Small Dice
- 25g Serrano Chile, minced
- 20 g Garlic, minced
- 5g Smoked Paprika
- 5g Paprika
- 5g Black Pepper, Ground
- 2g White Pepper, Ground
- 300g White Wine
- 1000g Crushed canned tomato
- 3L Veg Stock
1. In a separate wide rondeau, heat the olive oil and add the broken rice. Add the onion, both bell peppers, celery and a large pinch of salt. After the veg cooks down a bit, add the garlic and serrano chile.
2. Add both paprikas, black pepper and white pepper to bloom in the oil. Add the White wine and cook down until dry.
3. Add the tomato and enough veg stock to cover. Bring to a boil, reduce the heat to low and cover.
4. When all of the liquid has evaporated, remove from the heat.
5. Keep covered for 15 minutes then serve while hot.
“This dish is great with fish, chicken or beef or you can just have it on it’s own.”
