Nigerian Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 4 large tomatoes
• 2 red bell peppers
• 2 scotch bonnet peppers (to taste)
• 1 large onion
• 1/3 cup vegetable oil
• 3 tbsp tomato paste
• 2 stock cubes
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• Salt, to taste

Method

1. 1Blend the tomatoes, bell peppers, scotch bonnet and half the onion into a smooth puree.
2. 2Heat the oil in a large pot, fry the remaining chopped onion until soft.
3. 3Stir in the tomato paste and fry for 3-4 minutes to remove the raw taste.
4. 4Add the blended pepper mix and simmer, uncovered, for 20-25 minutes until reduced and deep red.
5. 5Season with stock cubes, curry powder, thyme, bay leaves and salt.
6. 6Wash the rice and stir it into the sauce, adding just enough water or stock to cover.
7. 7Cover and cook on low heat for 25-30 minutes, stirring occasionally, until the rice is tender.
8. 8Let it sit off the heat for 5 minutes before serving.