Jollof Rice

 in Favorite Recipes by

Provided by Fatima Dasin for the March 2020 issue of MansfieldNOW Magazine.

  • 2 medium Roma tomatoes
  • 1 large red bell pepper, seeded and sliced
  • 2 medium onions, chopped (divided use)
  • 1 lb. parboiled rice
  • 4 Tbsp. vegetable oil
  • 2 Maggi or Knorr chicken bouillon cubes
  • 1/2 tsp. dried thyme
  • 1 tsp. curry powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cayenne pepper
  • 1/2 black pepper
  • 2 bay leaves, crumbled
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • Salt, to taste
  1. Blend tomatoes, red bell pepper and half of the onion until the consistency is smooth; set aside.
  2. Wash the rice thoroughly; set aside.
  3. In a medium-size pot, heat oil. Add the remaining chopped onions; allow tofry for about 5 minutes.
  4. Pour in tomato paste; allow to fry for about 10-15 minutes, stirring continuously to avoid burning.
  5. Mix together the chicken bouillon, thyme, curry powder, ginger, cayenne pepper, black pepper, bay leaves and garlic. Stir into the hot tomato paste; fry for about 30 minutes.
  6. Add chicken stock and salt. Mix; allow to cook for an additional 10 minutes.
  7. Add washed rice; reduce heat to low.
  8. Cover pot; let rice cook on low heat for about 30 minutes. 
  9. Once cooked, mix thoroughly to combine ingredients. Cover; let cook for an additional 10 minutes.