West African Jollof Rice

Ingredients:

• 3 cups Long-grain parboiled rice (rinsed well)

• 1/3 cup Vegetable oil

• 1 large Onion, sliced

• 3 tbsp Tomato paste

• Blend Base: 3 Red bell peppers, 2 Tomatoes, 1 Scotch Bonnet pepper (spicy!), 1 Onion.

• 3 cups Chicken stock

• 1 tbsp Curry powder

• 1 tsp Dried thyme

• 2 Bay leaves

• Salt to taste

Instructions:

1. Blend the bell peppers, tomatoes, scotch bonnet, and 1 onion until smooth.

2. Heat oil in a pot. Fry sliced onions until golden.

3. Add tomato paste and fry for 3 minutes (to remove sourness).

4. Add the blended mixture, curry, thyme, and bay leaves. Simmer for 15–20 minutes until oil floats to top.

5. Add washed rice and stir to coat grains in the sauce.

6. Pour in chicken stock. Cover pot with foil, then the lid (to trap steam).

7. Cook on very low heat for 30 minutes. DO NOT STIR.

8. Stir once cooked, let rest, and serve.