1 pound parboiled rice
1 can tomato paste (6oz)
1 medium shallot chopped small
4 cloves garlic minced
2T extra virgin olive oil
3 large red bell peppers, seeded and sliced
2T fresh thyme, leaves picked
1 tsp white pepper
1 tsp garlic pepper
4 cups chicken stock
salt to taste
2T fresh tarragon for garnish

1. In a medium saucepan add 2T olive oil. Let heat for 1 min.

2. Add shallot, bell peppers and tomato paste. Cook for 1min.

3. Stir to coat mixture and break down tomato paste.

4. Add garlic, thyme, black & white pepper, salt and rice.

5. Cook for 2-3 min. Be sure to coat rice with the vegetable mixture.

6. Add the chicken stock, stir and bring to a boil for 1 min.

7. Turn heat down to medium and cook with cover for 25 - 30 min until stock has evaporated.

8. Remove from heat and let stand for 5 min. Serve warm.

Serve with Yassa Chicken and Kenyan Coffee Barbecued Sweet Potato Bilinis
Source: Chef Julius: www.taleof2chefs.com