Ofada Rice & Tomato Stew

Ingredients

• 1.5 lbs mixed protein (chicken thighs, beef chunks), cut into bite-sized pieces
• 1 medium red onion, diced
• 2 medium red bell peppers, chopped
• 1.5 cans (14 oz each) canned crushed tomatoes
• 2 tbsp tomato paste
• 1.5 cups ofada rice (or short-grain brown rice)
• 3 tbsp olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Rinse ofada rice under cold water until water runs clear.

2. 2

   Bring 3 cups water to boil in a pot. Add rice and 1 tsp salt, stir once.

3. 3

   Reduce heat to low, cover, and cook until water absorbs, ~20 minutes.

4. 4

   Heat oil in a large pot over medium-high until shimmering.

5. 5

   Add protein pieces, cook without moving 2 minutes until edges brown.

6. 6

   Stir and cook 4 more minutes until no pink remains on surface.

7. 7

   Add diced onion, cook 3 minutes until soft and fragrant.

8. 8

   Stir in bell peppers and tomato paste, cook 2 minutes.

9. 9

   Pour in crushed tomatoes with juices, add 1 cup water, stir well.

10. 10

    Bring to a simmer, reduce heat to medium-low, cook 12 minutes.

11. 11

    Taste and season with salt and pepper.

12. 12

    Fluff rice with a fork. Scoop into bowls and ladle stew on top.

Tools you’ll need

• 12-inch heavy-bottomed pot
• medium pot with lid
• wooden spoon
• measuring cups
• knife and cutting board

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