Double Tomato & Scotch Bonnet Rice  

Inspired by the deep reds of the HØLTE x Swarf Grayson handles dotted throughout her kitchen, Chloe’s recipe reflects the layers and depth of the colour.

The perfect one-pot recipe to cook in your ONE kitchen this Autumn/Winter.

Serves: 3-4
Prep & cook time: 40-45 minutes

Ingredients:
235g Basmati Rice
3 Spring Onions, trimmed and thinly sliced. Whites and greens separated
3 Garlic Cloves, thinly sliced
10g Coriander, leaves picked, stems finely sliced
1 Scotch Bonnet
2 tbsp Tomato Purée
2 Tsp Smoked Paprika
1 Tbsp Mild Curry Powder
400 ml Vegetable Stock
1 Cinnamon Stick
500g Tomatoes, cut into large 4-5cm chunks
150g Greek Yoghurt
½ Tbsp Toasted Sesame Oil
1 Lime, zested
1 1/2 tbsp Toasted Sesame Seeds

Method

1 / Preheat the oven to 180ºC. Wash the rice until the water runs clear.

2 / Place a frying pan over medium heat with a drizzle of oil. Once hot, add the spring onion whites, garlic, coriander stems and whole scotch bonnet. Cook for a few minutes, until wilted, then add the tomato pureé and cook, stirring, until dark red (3-4 minutes).

3 / Stir the rice and spices through, pour in the stock mixture and nestle the cinnamon stick in the pan. Bring to the boil and season with salt.

4 / Dot the tomatoes over the top of the rice, season, and cover with a lid. Slide into the oven for 25 minutes.

5 / Meanwhile, stir the Greek yoghurt and sesame oil together. Season with salt and lime zest.

6 / Once the rice is cooked, remove the lid and return to the oven for 10 minutes.

7 / Fluff the rice using a fork and share between bowls. Top with the softened tomatoes and a dollop of yoghurt. Finish with a scattering of coriander, sesame seeds, spring onion greens and a wedge of lime.

Follow Chloe (@chlo_eat) for more exciting recipes and more glimpses of her new HØLTE kithcen!