Red Rice

This is a recipe from my Ethiopian friend in Chicago. Samuelsson's book contains a similar recipe that uses shrimp paste. My friend usually made it with a spicy pepper, but I use plain red pepper.

Notes: This recipe yields enough for six or more people. I learned it directly from my friend, so measurements are only guesses.

INGREDIENTS

Fresh dill
Fresh parsley
One pepper (hot or mild, green or red, it's up to you!)
2-3 Carrots
1 Yellow onion
2 Small tomatoes
4 Cloves garlic (or to your taste)
2 Tablespoons tomato paste
2 Cups Basmati rice uncooked
2 Tablespoons corn oil
1 Tablespoon cinnamon (or more, to taste)
Salt (to taste)

In a food processor, combine a handfull of dill and a handfull of parsley on their stalks, continue pulsing the processor as you add onion, carrot, pepper, tomatoes, garlic and tomato paste. Pulse until the ingredients are well combined and chunky. It should be a brick red color.

Wash rice. Boil 4 cups of water for the rice. In a separate pot or in the microwave, heat an additional 1 1/2 cup of water. When the rice water is boiling, add the vegetable mix, rice, oil, cinnamon, salt and then the extra hot water. Bring back to boiling, reduce to simmer and cover until done, about 30 minutes.