Mozamibiquan Tomato Rice

Finely dice the onion, mince the garlic cloves, seed and chop the red pepper, and roughly chop the plum tomatoes. Set all prepped ingredients aside before beginning to cook.

Heat the peanut oil in a medium saucepan over medium heat. Add the diced onion and chopped red pepper and sauté, stirring occasionally, until softened and lightly golden.

Add the minced garlic to the pan and cook, stirring constantly, until fragrant. Be careful not to let the garlic burn.

Stir in the chopped plum tomatoes and the bay leaf, then season with salt. Cook the mixture, stirring occasionally, until the tomatoes break down into a thick, saucy base.

Add the white rice to the pot and stir well to coat every grain thoroughly with the tomato and vegetable mixture.

Pour in enough water or light stock to cover the rice by about 2 cm, bring to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.

Simmer the rice over low heat, undisturbed, until all the liquid has been absorbed and the rice is fully cooked and tender. Remove and discard the bay leaf.

Remove the pot from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving warm.