Use a deep simmering pot on the stovetop. Add olive oil and heat on medium high.
Add the rice and julienne sliced red onions and sautee about 5 minutes. Season the rice and onions with granulated garlic, salt and pepper to taste.
Constantly stir the onions and rice from the bottom, allowing the onions to become slightly translucent and the rice to become slightly golden. Turn heat down to low when done.
Fold Red Red sauce into the rice and onions, stir to coat each grain of rice evenly so it all appears red…about 3 minutes.
Add water, bay leaf and bouillon to pot of rice. Turn heat up to high. Combine well and allow rice to come to a boil, about 15 minutes.
Turn the heat off after rice begins to boil. Place a lid on the pot and allow the rice to continue cooking in its own steam for another 15-20 minutes, so that it absorbs all the liquid.
Remove pot once rice is completely cooked and serve as a side dish or as the main course.
This recipe can be used as a side dish or a main course. Any roasted meat or seafood can be add into the rice at the final stage of cooking.
To make this dish spicer, add 1 sliced habanero to the onions while sautéing.
This is probably the most popular West African dish and each country will argue that their version is the best. While you can use any variety of rice, Ghanaians typically uses Basmati or long grain rice and Nigerians typically use parboiled rice.