Jollof Rice

Ingredients

Pepper blend mix

• 1 yellow onion
• 2 red bell peppers
• 1 lime juice
• 1 tomato bouillon
• 4 garlic cloves
• 2 tbsp of ginger

Seasoning mix

• 3 tsp of salt OR less
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp curry powder
• 1 tbsp dried thyme

For the Jollof Rice

• 2 tbsp of vegetable oil
• 1/2 yellow onion, diced
• 12 oz tomato paste
• 29 oz can of tomato purée
• 2 bay leaves
• 3 carrots cut in large strings
• 2 zucchinis cut in large chunks
• 3 or 3-1/2 cups of basmati rice
• 2 cups of water
• 16 oz can of roasted tomato with garlic
• 1/2 thinly sliced red onion
• 4 tbsp of butter

Instructions

1. 1
   Make the pepper blend mix, and set aside.
2. 2
   Heat oil in a large pot over medium-high heat.
3. 3
   Once oil is hot, add onion, garlic, tomato paste, tomato purée, salt, and bay leaves.
4. 4
   Cover with a lid and stir occasionally for 5 minutes.
5. 5
   Add the pepper blend mix, seasoning mix, carrots, and zucchini to the pot. Stir well and cover.
6. 6
   Once it boils, remove the carrot and zucchini (set aside). Add the washed basmati rice and stir well.
7. 7
   Add 2 cups of water while stirring the rice and cover for 15 minutes with a tight lid or apply aluminum foil on the pot then cover with lid.
8. 8
   Gently stir in the can of roasted tomato garlic and thinly sliced red onion.
9. 9
   Add half a cup of water if the rice looks dry at that point and cover for 20-25 minutes. Stir once or twice before the end of cooking time.
10. 10
    Once the rice is cooked, turn off the heat and add butter, gently fluff the rice.
11. 11
    Ready to serve with the cooked veggie!