Jollof Rice

Ingredients(for 1 heaping bowl (approx. 1.5 cups cooked rice))

• 1 cup Long-grain parboiled rice (Commonly used in West Africa)
• 3 medium Tomatoes (Fresh, ripe)
• 1 large Red bell pepper (Adds sweetness and color)
• 1 medium Onion (Chopped)
• 2 tablespoons Tomato paste (For deeper flavor)
• 1 small Carrot (Diced, adds texture)
• 1/3 cup Green peas (Fresh or frozen)
• 1.5 cups Vegetable broth (Low-sodium preferred)
• 2 cloves Garlic (Minced)
• 1 teaspoon Ginger (Fresh, grated)
• 1 Bay leaf
• 1/2 teaspoon Thyme (Dried or fresh)
• 1/2 teaspoon Curry powder
• 1/4 teaspoon Black pepper (Freshly ground)
• to taste Salt
• 1 tablespoon Vegetable oil (Preferably sunflower or canola)

Instructions

1. 1

   Rinse the rice thoroughly in cold water until the water runs clear. Drain and set aside.

   2 minutes

   Rinsing removes excess starch to prevent clumping.

2. 2

   In a blender, combine tomatoes, red bell pepper, half of the onion, garlic, and ginger. Blend until smooth.

   3 minutes

   A smooth base ensures even flavor in every spoonful.

3. 3

   Heat vegetable oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent.

   3 minutes

   Sautéing onions enhances their sweetness.

4. 4

   Add the blended tomato mixture to the pot. Stir in tomato paste, bay leaf, thyme, curry powder, and black pepper. Cook uncovered, stirring occasionally, until the sauce thickens and oil begins to separate (about 7 minutes).

   7 minutes

   Cooking down the sauce intensifies the flavors.