Summary

Ingredients

• 2 cups rice, preferably jasmine or basmati rice
• water
• 1 onion (s)
• 1 bell pepper (s)
• 2 tomato (s)
• 2 cloves garlic
• 0.5 ½ cup peas or kidney beans, possibly also pigeon peas
• 2 tablespoon tomato paste
• 4 cubes vegetable stock, instant
• 2 teaspoons sambal oelek
• 0.5 teaspoon ½ oregano
• 0.5 teaspoon ½ marjoram
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 pinch (s) salt
• 1 pinch (s) pepper
• oil
• possibly coconut milk

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Instructions

1. Chop the vegetables and onions into small pieces, fry the onions with the crushed garlic in hot oil until they are lightly brown, then add the pepper pieces and tomatoes and fry briefly. Now add the 4 cubes of vegetable stock and continue to fry, stirring constantly. Add the tomato paste with a dash of water and keep stirring until the water has almost completely evaporated, making sure that nothing burns to the bottom.
2. Now add the peas or beans, the 2 cups of rice, 2 1/4 cups of water and the remaining spices. Season the whole thing and season it if necessary (it is important that the rice or water is seasoned before it is done). Let the rice cook on the lowest heat for about 30 minutes. Stir every now and then. When the rice is ready, add about 1 tablespoon of oil, stir and let stand for a few more minutes. The rice will be baked on the bottom (also tastes delicious), also known as Concon in the Dominican Republic.
3. Remarks:
4. In the Dominican Republic, instead of peas, guandules verdes (pigeon peas) are available in Asia shops or on the Internet. Tastes with peas, but almost the same.
5. You can also replace part of the water with coconut milk to make the whole thing a little more exotic.