Palm Oil Rice

Preparation

1. Rinse the rice thoroughly under cold running water, rubbing the grains gently between your hands until the water runs clear, removing excess starch. This prevents the rice from becoming sticky or clumpy during cooking.
2. Heat the red palm oil in a large, heavy pot over medium heat for 2-3 minutes until thin and pourable, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the tomato paste to the pot and cook for 2 minutes while stirring constantly to caramelize slightly and deepen the flavor. Pour in the crushed tomatoes and cook for 3-4 minutes while stirring occasionally, then add the chicken or vegetable broth, salt, black pepper, and hot pepper if using.
4. Add the rinsed rice to the pot, stirring once with a wooden spoon to distribute evenly, then add the diced carrots and green peas. Bring to a boil, then immediately reduce heat to low, cover tightly with a lid, and let simmer undisturbed for 25-30 minutes until all the liquid is absorbed and the rice is tender.
5. Remove from heat and let the rice rest, still covered, for 5 minutes without lifting the lid. Fluff the rice gently with a fork, ensuring the oil is evenly distributed throughout. The finished palm oil rice should be distinctly orange-colored and fragrant. Serve hot.