Jollof Rice

Name: Jollof Rice
Total time: 1 min
Ingredients: 2 medium tomatoes, roughly chopped (about 5 ounces each); 1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed; 1/2 medium onion, roughly chopped; 3 small red bell peppers, roughly chopped (about 5 ounces each); 1/2 cup vegetable oil; 1 1/2 teaspoons salt; 1 teaspoon curry powder; 1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne; 1 1/2 teaspoons garlic powder; 1 tablespoon plus 1 heaping teaspoon onion powder; 2 bay leaves; 1/2 teaspoon ground ginger; 1 tablespoon dried thyme; 2 1/2 cups medium-grain rice

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cooking.nytimes.com

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Total: 1 hours

Servings: 4

Author : The New York TImes

bell pepper chile powder curry powder

Instructions

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Step 1

In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.

Step 2

Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.

Step 3

Stir in the rice until well mixed, then reduce the heat to low.

Step 4

Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

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