Jollof Rice

Ingredients

• •3 tablespoons vegetable oil
• •1 large onion, diced
• •4 large tomatoes, chopped
• •3 tablespoons tomato paste
• •2 red bell peppers, chopped
• •3 cloves garlic, minced
• •2 cups long-grain rice
• •3.5 cups chicken or vegetable broth (gluten-free)
• •1 teaspoon curry powder
• •1 teaspoon thyme
• •2 bay leaves
• •to taste salt and black pepper

Directions

1. 1Heat oil in a large pot over medium heat and sauté diced onion until softened, about 3 minutes.
2. 2Add garlic and cook for 1 minute, then stir in tomato paste and cook for 2 minutes.
3. 3Add chopped tomatoes and red bell peppers, cooking until softened, about 5 minutes.
4. 4Blend the tomato-pepper mixture until smooth using an immersion blender or transfer to a food processor.
5. 5Return the blended mixture to the pot, add rice, and stir well for 2 minutes to coat the grains.
6. 6Pour in broth and add curry powder, thyme, bay leaves, salt, and pepper; bring to a boil.
7. 7Reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
8. 8Fluff rice with a fork, remove bay leaves, and serve hot.

💡 After adding the rice to jollof, use low heat and a tight lid. The grains should steam in the tomato-pepper base instead of boiling aggressively.

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