Rice Bujambura is a traditional Mozambican recipe for a classic accompaniment of rice cooked in chicken stock that's finished with olives and pimentos. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Rice Bujambura.
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Though this has become an international dish, its origins are Mozambican Portuguese, as evidenced by the use of olives and hot chillies to finish the rice, which is cooked simply in a chicken stock or broth base.
Ingredients:
300g rice, well washed and drained
1.25l chicken stock
4 bayleaves
1 tbsp salt
1/4 tsp freshly-ground black pepper
4 tbsp olives, chopped
2 tsp pimentos (cayenne chillies), chopped
Method:
Combine the rice and chicken stock in a large pan. Bring to a boil, reduce to a simmer and cook for 20 minutes. After this time, add the bayleaves, salt and black pepper.
Bring back to a simmer, cover tightly and continue cooking for about 20 minutes more, or until the rice is tender and all the liquid has been absorbed.
Turn the rice into a warmed serving bowl, fluff with a fork and stir in the pimento-stuffed olives.
