Recipes by ingredient archives | Peacock® Rice

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• 300 gr of Peacock Thai Jasmine rice for serving
• 1 ½ lb flank steak (680 g), cut into strips
• 5 plum tomatoes, chopped, divided
• 2 red bell peppers, chopped
• ½ red onion, chopped
• ½ red onion, sliced
• 2 habanero peppers, chopped
• 6 cloves garlic
• 12 oz tomato paste (340 g)
• 1 tablespoon salt, plus 1 teaspoon salt, divided
• 1 ½ teaspoons black pepper, divided
• ½ cup water (120 mL)
• 1 cup vegetable oil (240 mL)
• 1 teaspoon fresh rosemary
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 cubes beef bouillon
• 1 bay leaf
• fried plantain
• scallion, for serving
• fresh parsley, for serving
• Fried Peacock rice with baked chicken wings
• North African spiced chicken wing satay with Peacock rice
• Barbecue chicken with jollof Peacock rice