INGREDIENTS
- 1(14-ounce) can whole peeled tomatoes with their juices
- 1medium red bell pepper, stemmed, seeded and roughly chopped
- ½medium red onion, peeled and roughly chopped
- 4garlic cloves, peeled
- 1(1-inch) piece fresh ginger, peeled and finely chopped
- 1red habanero chile, stemmed
- 2tablespoons canola or other neutral oil
- ½cup canola or other neutral oil
- 2medium red onions, peeled, halved and thinly sliced
- 4garlic cloves, thinly sliced
- 1tablespoon tomato paste
- 1teaspoon ground turmeric
- ¼teaspoon smoked paprika (optional)
- 3cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
- 5fresh thyme sprigs
- 1fresh bay leaf
- Kosher salt and freshly ground black pepper
- 2cups beef, chicken or vegetable stock
- PREPARATION
- Step 1
Prepare the obe ata: Working in batches if needed, combine all the Obe Ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Step 2
Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to mediuYGm, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
- Step 3
Prepare the rice: Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
- Step 4
Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
- Step 5
Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
