Khemisi Recipes: Jollof Rice

(West African Tomato Rice)

Ingredients:

• 2 cups long-grain parboiled rice
• 1 can (400g) chopped tomatoes
• 1/4 cup tomato paste
• 1 large onion (chopped)
• 2 bell peppers (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 cups vegetable or chicken stock
• 1/4 cup vegetable oil
• Salt and pepper to taste

Instructions:

1. Rinse the rice in cold water until the water runs clear. Set aside.
2. Heat oil in a large pot. Sauté onions, bell peppers, and garlic until softened.
3. Stir in tomato paste and chopped tomatoes, cooking for 5 minutes.
4. Add thyme, curry powder, smoked paprika, and bay leaf. Stir well.
5. Pour in the stock and bring the mixture to a boil. Lower heat and let it simmer for 10 minutes.
6. Add the rice, stir, and cover the pot. Cook on low heat for 20-25 minutes, stirring occasionally to prevent sticking.
7. Season with salt and pepper. Remove from heat and let it sit for a few minutes before serving.