2 lb. parboiled rice
4 lb. beef, chicken or hen
6 oz. tomato paste
2 med. onions
1/2 tbsp. thyme
Hot curry powder
6 oz. cooking oil
4-5 fresh tomatoes (optional)
Dash of Accent
3 maggi cubes
2 sticks carrots, for garnishing
1 bell pepper, for garnishing
Salt and pepper to taste

Season meat with onion, hot curry powder, thyme, maggi salt and pepper. Boil meat for about 10-15 minutes. Boil rice for about 10 minutes and drain water. Blend fresh tomatoes. Heat and fry meat until brown. Remove meat and fry chopped onion until golden brown. Pour in blender tomatoes and add tomato paste, maggi cubes, and cook for about 25 minutes, until sharp taste goes off.

Add cooked tomatoes, meat and meat stock to rice and stir. Cook over low heat for about 30 minutes (until rice is soft and fluffy). Add more water if needed and garnish with carrots and bell pepper. Serves 4-6.