Jollof Rice
Serves 6
Ingredients
Method
500 g. Long Grain Parboiled Rice
800 g. Canned Plum Tomatoes
2 Large Red Bell Peppers
1 Large Onion
2 Scotch Bonnet Peppers
60 ml. Vegetable Oil
1 g. Thyme
1 g. Curry Powder
2 Bay Leaves
2 g. Salt
1 l. Chicken Or Vegetable Stock
Blend tomatoes, bell peppers, Scotch bonnet peppers, and half of the onion until smooth.
Heat oil in a large pot. Chop the remaining onion and sauté until translucent.
Add blended mixture into the pot, then add thyme, curry powder, bay leaves, and salt. Cook until the mixture thickens.
Add the stock and bring to a boil.
Rinse rice under cold water until water runs clear. Add to pot and stir well.
Reduce heat to low, cover pot and let cook until rice is done and liquid is absorbed, about 30 minutes. Check periodically to avoid burning. Add water if necessary.
Serve hot. It can be served alone or with fried plantains, salad, or grilled chicken.