African Spicy Rice
Popular in West Africa and commonly known as Jollof, is a spicy rice dish with a hint of sweetness from the tomatoes. With the addition of herbs, chilli and seasonings it really comes together with multiple layers of flavour. Perfect on its own or accompany with baked chicken.
- 4 Roma tomatoes chopped (canned tomatoes are good, too)
- 2 capsicums chopped (other colours are great too)
- 1-2 Scotch bonnet chillis chopped and/or a generous splash of Scotch Bonnet Pepper Sauce
- 1/4 cup olive oil or coconut oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 4 tbs tomato paste
- 2-1/2 cups chicken stock
- 2 tsp curry powder South Indian Vegetable blend
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 cups white rice rinsed – basmati is good for this
- 2 bay leaves
- Blend the tomatoes, capsicums and scotch bonnet chillis together in a blender or food processor until smooth. Set aside.
- Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.
- Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.
- Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavours come together.
- The sauce will reduce and become darker in colour.
- Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.
- Add rice and bay leaves and mix well. Reduce heat and cover. Simmer on low until the liquid is absorbed and the rice is cooked to your liking, about 20 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture.
- Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.
credit to: chillipeppermadness