First of all, the flavor in this recipe slaps. It is SO good.
I served with naan because that's what I had around. Would love to serve with agege bread sometime.
My spicy heat tolerance is low-medium, but I could have had more heat. I did one scotchbonnet this time; next time I would try two.
The given recipe is for four cups of rice. Next time I would probably halve it, though I do like that I'm going to have a lot of leftovers to give away and freeze. The tomato/pepper/onion mixture was more than my food processor could manage in one batch, and mine is pretty large.
The serving suggestion was plain or with a side of fried plantains. I did crave a bit of protein; shredded chicken or turkey would be good toppers.
I had to cook it for a LOT longer than the given recipe stated. The final step says to cook for 30 minutes, or a little longer if you need; I was at a total cook time of 2 hours 15 minutes when I finally turned off the burner and the rice *still* had a bit of a bite. Equipment: gas stove, simmer setting; dutch oven; parchment paper (not foil) for moisture; recipe mods, basmati rice and a corresponding slight reduction in stock. I'm not sure what I should change to get closer to the recipe as written, but if I use the same equipment I'll just allow for more time.
Overall, I absolutely loved the flavor and the final texture. I can't wait to make this again.
