Arroz jollof

Ingredientes

• 2 large Tomatoes
• 1 Red Bell Pepper
• 1/2 Scotch Bonnet
• 1 small Red Onion (or 1/2 large)
• 1 small Red Onion (or 1/2 large)
• 2 cloves Garlic (finely chopped)
• 60 ml Vegetable Oil
• 2 Bay Leaves
• 1 Stock Cube
• 1/2 tbsp All-Purpose Seasoning
• 2 cups Long Grain Rice (easy cook) (in grams -)
• 2 tsp Dried Thyme
• 3 tbsp Tomato Puree
• 1 tsp Salt
• 1 1/2 cup Water (enough to cover rice)

Modo de preparo

1. 1

   Blend: Place the pepper puree ingredients into a blender with the stock blend until smooth

2. 2

   Fry: Finely chop the remaining red onion and fry in oil in a large lidded saucepan until softened

3. 3

   Puree: Add the tomato puree and garlic.

4. 4

   Cook on low for 3-5 mins, stirring regularly.

5. 5

   Stir: Add the spicy tomato and pepper puree created in step 1 and stir together

6. 6

   Season: Add the bay leaves, thyme, all-purpose seasoning, stock cube and salt.

7. 7

   Simmer: Bring to the boil then lower to a simmer. Cook for 15 minutes, stirring occasionally.

8. 8

   Wash: Meanwhile, wash the rice under cold running water to remove the starch.

9. 9

   Rice: Add the rinsed rice into the sauce and stir through.

10. 10

    Water: Add water, stir through. It should cover about 1 cm above the rice. (Add more if needed) Bring to a boil.

11. 11

    Cover: Once the liquid has reached a boil, give one more stir and cover with lid. Turn to the lowest setting, and cook for 20 minutes. DO NOT REMOVE THE LID during this cooking time.

12. 12

    Steam: After 20 minutes of cooking. Turn the heat off, KEEP THE LID ON, do not allow the steam to escape.The rice will now cook in the steam for another 20 minutes.

13. 13

    Fluff: Stir through and fluff up with a fork. Remove the bay leaves. It is normal to have a little bit of crispy rice stuck to the bottom of the pan; this adds to the smoky taste.

14. 14

    Serve jollof rice with vegetables such as fried plantain and meat such as suya beef.