This Jollof Rice Left Our Test Kitchen Speechless
Yields: 8-10 servings
Prep Time: 15 mins
Total Time: 1 hour
Ingredients
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Cooking spray
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3
medium tomatoes
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1
Scotch bonnet or habanero pepper (remove seeds for less heat)
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1
medium onion, 1/2 roughly chopped; other sliced and set aside
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3
red bell peppers, cored, roughly chopped
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1 c.
chicken stock or water, or more or less if necessary
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1/3 c.
vegetable oil
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1 tsp.
Kosher salt
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2
bay leaves
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1 tsp.
curry powder
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1 tsp.
sweet or smoky paprika
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1 tbsp.
dried thyme
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1/2 tsp.
ground ginger
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1 tbsp.
garlic powder
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1 tbsp.
onion powder
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1 tsp.
freshly ground black pepper
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1 tbsp.
tomato paste
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2 c.
long-grain rice, rinsed and strained until water runs clear
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2 tbsp.
unsalted butter
Directions
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Adjust oven rack to center position and preheat oven to 350°. Grease a 9″-x-13″ baking dish with cooking spray.
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In a blender, combine tomatoes, Scotch bonnet pepper, chopped onions, and bell peppers. Blend until smooth.
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In a large pan, heat oil over medium heat, and add the sliced onions. Season with salt, and cook for about 2 to 3 minutes. Add the bay leaves, curry powder, paprika, dried thyme, ginger, garlic powder, onion powder, and black pepper. Cook over medium heat for about 1 minute to let the spices bloom. Add the tomato paste, and stir for another 2 minutes.
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Add tomato-pepper-Scotch bonnet mixture, stir, and cook over medium heat for 10 to 12 minutes, or until the mixture is reduced by half.
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Add 1 cup of the stock to the mixture and bring to a boil for about 1 – 2 minutes.
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Stir in the rice and butter. Season with salt to taste.
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Transfer the mixture to the greased baking dish. (Be careful – it will be hot!)
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Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes, and add water or stock if it looks dry or the rice is still hard. Fluff with a fork before serving.
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