👨‍🍳 作り方

1. 1

   If using optional protein, sauté it in the vegetable oil in a large pot or Dutch oven until browned. Remove from pot and set aside.

   💡 プロのコツ: This step is optional but adds extra flavor if you choose to include meat or fish.
2. 2

   Add the chopped onion to the pot and sauté until softened, about 3-5 minutes.

3. 3

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the chopped red bell pepper, carrot, spinach, and okra. Cook for about 5 minutes until the vegetables begin to soften.

5. 5

   Add the cooked pigeon peas and kidney beans to the pot.

6. 6

   Rinse the rice thoroughly until the water runs clear. Add the rinsed rice to the pot along with the chicken bouillon powder, fresh thyme, all-purpose seasoning, salt, and pepper. If you cooked protein in step 1, add it back to the pot now.

7. 7

   Pour in the 4 cups of water. Stir everything to combine.

   💡 プロのコツ: Ensure all ingredients are submerged in the water.
8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.

9. 9

   Once cooked, turn off the heat and let the rice sit, covered, for another 10 minutes. Fluff with a fork before serving.