Jollof Rice

• 2 cupsjasmine rice
• 4 tomatoes, roughly chopped
• 2 red bell peppers, roughly chopped
• 1 scotch bonnet, seeded for less heat
• 2 yellow onions, divided
• 3 clovesgarlic
• 1 tbspginger, grated
• 1/3 cupvegetable oil
• 3 tbsptomato paste
• 2 cupschicken broth
• 1 tspdried thyme
• 2 bay leaves
• 1 tspcurry powder
• 1/4 tspground nutmeg
• 1 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Blend tomatoes, bell pepper, scotch bonnet, one onion, garlic, and ginger until smooth.

2. 2

   Heat oil in a Dutch oven. Cook the second sliced onion 5 min, then add tomato paste for 2 min.

3. 3

   Pour in the blend and cook 25-30 min, stirring, until thick and the oil separates.

4. 4

   Add thyme, bay leaves, curry powder, nutmeg, salt, and broth. Bring to a boil.

5. 5

   Stir in rinsed rice, cover tightly with foil under the lid, and cook on lowest heat 25-30 min.

6. 6

   Rest 10 min, fluff, and serve with fried plantain.