Jollof Rice

Ingredients

• canned tomatoes (1 can)
• red bell pepper (1 )
• red onion (1 )
• garlic cloves (4 )
• fresh ginger (2 tablespoons)
• red jalapeno (1 )
• Scotch bonnet pepper (1 )
• palm oil (0.5 cup)
• red onions (2 )
• tomato paste (1 tablespoon)
• ground turmeric (1 teaspoon)
• beef bouillon cubes (2 )
• smoked paprika (1 teaspoon)
• jasmine rice (3 cups)
• thyme (1 teaspoon)
• bay leaf (1 )
• salt (0 )
• black pepper (0 )
• water (3 cups)

Instructions

1. Combine tomatoes, red bell pepper, red onion, garlic, ginger, red jalapeno, and Scotch bonnet in a blender; blend until smooth.
2. Heat palm oil in a large Dutch oven over medium heat. Add onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove onions from the pan.
3. Pour in tomato base and cook on low until reduced by half. Stir in tomato paste, turmeric, Maggi cubes, and smoked paprika. Cook, stirring, until the mixture reduces and becomes an even deeper red, about 2 minutes.
4. Stir in rice, thyme, and bay leaf, and season with salt and pepper. Stir in water and cover with a lid. Cook on low for 35 minutes. Turn off the heat and let sit covered for 15 minutes.
5. Fluff rice with a fork, taste and adjust seasonings, and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 233
• fat: 14 g
• sats: 7 g
• carbs: 25 g
• fibre: 2 g
• protein: 3 g
• salt: 0 g