Jollof Rice
Ingredients
- 2 red bell peppers
- 1 medium plum tomato
- 1/2 medium red onion
- 1 pepper habanero pepper
- 1-inch piece 1-inch piece fresh ginger
- 3 cloves garlic cloves garlic
- 1/2 cup peanut oil
- 1/2 medium red onion
- 1/4 cup tomato paste
- 2 cups jasmine rice
- 1 1/2 teaspoons Jamaican-style curry powder
- 1 teaspoon bouillon powder
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- 2 bay leaves bay leaves
- 1 1/2 teaspoons kosher salt
- 2 cups low-sodium chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup green peas
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Instructions
- Add the bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic into a blender, and blend until smooth. Set aside.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Heat the oil in a large Dutch oven (mine holds 3 quarts) or a heavy-bottomed pot over medium heat. Add the onions and fry for 2 to 3 minutes, until fragrant and the edges get a little brown.,Scoop out about a third of the fried onions on a small plate or bowl, and set them aside. You will use it to top the jollof rice at the end.,Simply Recipes / Ciara Kehoe
- Add the tomato paste and cook it for 4 to 5 minutes, stirring frequently. The oil should turn red, and the paste should look grainy. Reduce the heat if the paste starts sticking to the bottom of the pot and burning.,Simply Recipes / Ciara Kehoe
- Carefully stir in pepper stew base, and cook it uncovered for 20 to 25 minutes until reduced by about half. Stir the mixture occasionally with a wooden spoon and scrape up any bits that stick to the bottom of the pot.,The mixture will splatter quite a bit! Keep it covered with a splatter guard or place a lid on top slightly ajar so that moisture can escape. Adjust the heat as needed if you notice it burning or if it’s not simmering.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Stir in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Cook for about 3 minutes, stirring frequently. Then add the chicken stock, and bring it to a simmer.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot to the preheated oven and bake, undisturbed, for about 40 minutes.,Simply Recipes / Ciara Kehoe
- If using the butter and peas (I highly recommend it!), remove the pot from the oven and dollop the pats of butter on top. Sprinkle the peas and the reserved fried onions on top too. Cover the pot again with the foil and lid, and bake for 5 minutes.,Simply Recipes / Ciara Kehoe
- Gently stir the rice to incorporate the butter, peas, and onions. Discard the bay leaves and transfer the rice to a platter, if you’d like. Serve warm.,Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until heated through.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original