Ingredients

1 1/2 cups long grain rice

20 ounces coconut milk

1 onion, chopped

1 teaspoon saffron (optional and not typical)

2 carrots, diced

1 lemon, grated zest only

1 yellow pepperoni (sweet pepper), seeded and diced

1 teaspoon allspice

1 1/2 teaspoons dried thyme,

1 fresh, hot green chili, chopped finely

2 tablespoons olive oil

Directions

Heat the oil in a large, heavy bottomed pan and fry the onion until soft and translucent before adding the saffron strands. Cook for about 5 minutes, stirring constantly.

Pour in the coconut milk and bring to boil.  Stir in the carrots, the pepperoni, thyme, allspice, chili, lemon zest and the rice and bring to a brisk simmer. Cover and cook over low heat until the rice has absorbed almost all the liquid – stirring occasionally.

Cover the pot with aluminum foil, put the lid on tightly and steam very gently until the rice is cooked.

Serve hot.

Country:
Cameroon


Notes and Instructions