1 3/4 cups of brown rice
3 cups chicken broth
one medium sized onion, chopped
2 teaspoons vegetable oil
6 ounce tomato paste
1/2 teaspoon RawSpiceBar’s Bird’s Eye Berbere
Salt, to taste
- In a saucepan, fry rice and onion in oil, cover until onion turns translucent.
- Add the tomato paste, salt to taste and RawSpiceBar’s Bird’s Eye Berbere and stir until fragrant, about 1-2 minutes. Add broth and bring to boil.
- Once boiling, reduce heat and cover pan.
- Cook in low heat until rice is tender and liquid has been absorbed, about 25 minutes. Serve with garnishes of tomato & enjoy!