The attractive color of Jollof rice comes from its rich tomato-based sauce. Which is made with a blend of fresh tomatoes, red bell peppers, tomato paste.
The addition of spices like curry powder and bouillon can further enhance the color.
Prep Time: 15 Min
4 Cups Extra Long Grain Parboiled Rice 3 - 4 Red Bell Peppers 2 Roma Tomatoes 2 Scotch bonnet peppers (Habanero peppers) 2-3 cups Chicken stock or water 1/4 cup Tomato Paste 1 1/2 cups vegetable oil 1 tbsp curry powder 1 tbsp dried thyme 2-3 bay leaves 1 tbsp any all purpose seasoning 2-3 tablespoons Knorr bullion
Cook Time: 50 Min
Ingredients
Blend the red bell peppers, tomatoes, Scotch bonnet or habanero peppers, and onions into a smooth tomato puree. Set aside. Rinse the rice thoroughly to remove excess starch and set it aside. (Optional: Lightly parboil the rice to speed up cooking.)
Heat vegetable oil in a large pot over medium heat. Add the blended tomato mixture and cook for about 10-15 minutes, stirring occasionally, until the water reduces and the sauce thickens. Stir in the tomato paste and allow it to fry for another 5-7 minutes to develop a deeper flavor.
Stir the rinsed rice into the sauce, making sure each grain is well coated. Add stock or water (just enough to cover the rice) and stir with a wooden spoon. Cook on Low Heat.
Reduce the heat to low and allow the rice to cook slowly for about 20-30 minutes, stirring occasionally to prevent burning. Fluff the rice with a fork and serve hot with fried plantains, protein or other accompaniments.