West African-Inspired Jollof Rice Recipe
Prep Time:
5 minutes
Cook Time:
32 minutes
Servings:
6 Servings
Ingredients
  • 6 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 4 cloves of garlic
  • 1 (1-inch) piece of ginger, peeled and chopped
  • 2 habanero peppers, stems removed
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • 2 teaspoons curry powder
  • 1 teaspoon thyme
  • 2 teaspoons sea salt
  • 1 ½ cups chicken stock
  • 2 cups basmati rice
  • 2 bay leaves
Directions
  1. Add the tomatoes, red pepper, garlic, ginger, and habaneros to a food processor or blender.
  2. Blend on high until smooth and set aside.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the onions and saute for 2 minutes.
  5. Add the tomato paste and stir. Cook for 1 minute.
  6. Next add the paprika, curry powder, thyme, salt, and blended tomato pepper sauce. Stir.
  7. Bring the sauce to a boil and then simmer for 10 minutes to incorporate the flavors.
  8. Stir in the stock.
  9. Add the rice and bay leaves. Stir.
  10. Bring to a boil, cover with a lid, and simmer for 15 minutes or until all the liquid has been absorbed into the rice.
  11. Remove the lid and fluff the rice using a fork.
  12. Garnish with cilantro, if desired, and serve.