Ghanaian Jollof Rice with Vegetable Medley

Ingredients

• 2 cups Long Grain Rice
• 3 large Tomatoes
• 1 large Red Bell Pepper
• 1 large Onion
• 0.5 small Scotch Bonnet Pepper
• 2 tbsp Tomato Paste
• 4 tbsp Vegetable Oil
• 4 cups Chicken or Vegetable Broth
• 2 Bay Leaf
• 1 tsp Thyme
• 1 tsp Curry Powder
• 1 tsp Salt
• 1 cup (diced) Carrots
• 1 cup (trimmed) Green Beans
• 1 cup Corn Kernels

Instructions

1. 1Blend tomatoes, red bell pepper, onion, and scotch bonnet pepper into a smooth puree.
2. 2Heat vegetable oil in a large pot over medium heat.
3. 3Add tomato paste and cook for 2-3 minutes, stirring constantly.
4. 4Pour in the blended tomato and pepper mixture and cook for 15-20 minutes, stirring occasionally, until the mixture has thickened and reduced slightly.
5. 5Add the rice, bay leaf, thyme, curry powder, and salt to the pot. Stir well to coat the rice with the sauce.
6. 6Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
7. 7While the rice is cooking, sauté carrots, green beans, and corn kernels in a separate pan until tender-crisp.
8. 8Serve the Jollof rice topped with the sautéed vegetable medley.

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