Plo of St. Helena
Servings: 4 people
Ingredients
- 1 lb ground beef or chicken
- 3 tbsp olive oil
- 1 onion chopped
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp coconut sugar (or any sugar)
- 1 can tomato paste
- 4 potatoes chopped
- ½ cabbage chopped
- 2 carrots chopped
- 1 tomato chopped
- 1 sweet potato, chopped optional
- 1 C chicken broth
- 1 C rice
- Worcestershire sauce to taste
- salt to taste
- 1 can of corn optional
Instructions
- Heat oil in a dutch oven or pot and cook meat. When meat is cooked through, sauté the onion until it starts to brown.
- Add the curry powder, garlic powder, sugar, and can of tomato paste. Cook for about a minute.
- Add in your chopped vegetables to the meat mixture. Then pour 1 cup of chicken broth into the dutch oven, covering all of the ingredients. If the chicken broth did not cover all the ingredients, add enough water to the pot to do so. Put your lid on and cook for about 10 minutes.
- Add the rice and season to taste with salt and a dash of Worcestershire sauce.
- Cover and bring to a boil and simmer gently until the water has evaporated and the rice is close to being cooked through. Be sure to stir regularly to avoid sticking to the bottom of the pot. Add more water as you go, if necessary.
- When the rice seems nearly cooked through, add the can of corn. Cook 5 more minutes with the lid off of the dutch oven.
- The dish is done once the rice seems completely soft. Enjoy this dish while hot!