Jollof Rice

Name: Jollof Rice
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 450 g Roma tomatoes, roughly chopped; 2 Red bell pepper, seeded and roughly chopped; 2 Yellow onion, one roughly chopped for the base, one sliced; 1 Habanero peppers, stemmed; ⅓ cup Vegetable oil; 6 oz Tomato paste, one can; 2 tsp Curry powder; 1 tsp Dried thyme; 2 leaves Bay leaves; 2 tsp Chicken bouillon granules; 1 tsp Table salt; 3 cups Long-grain white rice, rinsed; 3 cups Chicken broth; 2 tbsp Unsalted butter, to finish (optional)

1 hr 30 minServes 6$58.66

A blended base of tomatoes, red bell peppers, onion, and habanero is fried down with tomato paste in oil until deeply reduced, seasoned with curry powder, thyme, bay, and bouillon, and used to steam long-grain rice until each grain is separate and tinted red. Habanero stands in for Scotch bonnet; both are fruity, very hot chiles.

Ingredients

450 gRoma tomatoesroughly choppedBuy 1 lb
2Red bell pepperseeded and roughly chopped
2Yellow onionone roughly chopped for the base, one slicedBuy 0.64 lb
1Habanero peppersstemmed
⅓ cupVegetable oilBuy 1 bottle
6 ozTomato pasteone canBuy 1 can
2 tspCurry powderBuy 1 jar
1 tspDried thymeBuy 1 jar
2 leavesBay leavesBuy 1 jar
2 tspChicken bouillon granulesBuy 1 jar
1 tspTable saltBuy 1 canister
3 cupsLong-grain white ricerinsedBuy 1 bag
3 cupsChicken brothBuy 1 carton
2 tbspUnsalted butter (optional)to finishBuy 1 package

Substitution

Habanero peppers in place of “Scotch bonnet pepper”. Habanero replaces Scotch bonnet, which is unpriced at the reference store; the two are closely related chiles with similar heat and fruity flavor.

Method

Blend the tomatoes, bell peppers, the chopped onion, and the habanero until smooth.
Heat the oil in a heavy pot and fry the sliced onion until soft, then add the tomato paste and fry, stirring, for 5 minutes.
Add the blended base, curry powder, thyme, bay leaves, bouillon, and salt and cook, stirring often, until reduced by about half and the oil rises to the top, 20 to 25 minutes.
Stir in the rice and broth, bring to a boil, then cover tightly (a sheet of foil under the lid helps) and cook over low heat until the rice is tender, about 30 minutes, stirring once halfway.
Let the bottom toast for a few minutes for a smoky note, then fluff with the butter if using.