Jellof Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

**Prepare the Rice**: - Rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky.

Step 2

**Blend the Tomatoes and Peppers**: - Blend the red bell pepper, tomatoes, and scotch bonnet peppers together until smooth. 3 cups ground tomatoes

Step 3

**Cook the Stew Base**: - Heat the vegetable oil in a large pot over medium heat. - Add the chopped onions and sauté until soft and translucent (about 5-7 minutes). - Add the blended tomato and pepper mixture, stir, and cook for about 10-15 minutes until it thickens and the oil starts to separate from the stew.

Step 4

**Season the Stew**: - Add 2 tablespoons of tomato paste, 2 teaspoons of thyme, 2 teaspoon curry powder, 1 tablespoon of paprika, 2 bay leaves, 1/2 teaspoons white pepper, seasoning cubes and 1/2 teaspoon of salt. - Stir well and cook for another 5 minutes to let the flavors meld together.

Step 5

**Cook the Rice**: - Add 2.5 or 3 cups of chicken broth (or water) to the stew and bring it to a boil. - Add the washed rice and stir. Ensure the rice is evenly coated with the stew. - Cover the pot with a tight-fitting lid and lower the heat to medium-low. Let the rice cook for 25-30 minutes, checking occasionally to make sure it doesn’t burn or stick. You may need to add a little more water if the rice is too dry before it cooks through.

Step 6

6. **Fluff the Rice**: - Once the rice is cooked, gently fluff it with a fork to separate the grains. Let it sit covered for about 10 minutes for extra fluffiness.