Ghanaian Jollof Rice (Dairy-Free)

Ingredients

• 2 cups Long Grain Rice
• 6 medium Tomatoes
• 1 large Red Bell Pepper
• 1 large Onion
• 1/2 small Scotch Bonnet Pepper
• 4 cloves Garlic
• 2.54 cm Ginger
• 4 tablespoons Vegetable Oil
• 2 tablespoons Tomato Paste
• 1 tablespoon Curry Powder
• 1 teaspoon Dried Thyme
• 1 leaf Bay Leaf
• 3 cups Vegetable Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice in a fine-mesh sieve until the water runs clear. Set aside.
2. 2In a blender, combine tomatoes, bell pepper, onion, scotch bonnet pepper, garlic, and ginger. Blend until smooth.
3. 3Heat vegetable oil in a large pot over medium heat. Add tomato paste and cook for 5 minutes, stirring constantly.
4. 4Pour the blended mixture into the pot and cook for 15 minutes, stirring occasionally.
5. 5Add curry powder, dried thyme, and bay leaf. Cook for another 2 minutes, stirring constantly.
6. 6Add the rinsed rice and stir to coat it well with the tomato sauce.
7. 7Pour in the vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the rice is cooked through and the liquid is absorbed.
8. 8Fluff the rice with a fork before serving.

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