Jollof Rice with Vegetable Medley

Ingredients

• 3 cups Long grain rice
• 6 medium Tomatoes
• 2 large Red bell pepper
• 2 large Onion
• 1 small Scotch bonnet pepper
• 4 cloves Garlic
• 1 inch Ginger
• 4 tbsp Vegetable oil
• 4 cups Vegetable broth
• 2 leaves Bay leaf
• 1 tsp Dried thyme
• 1 tbsp Curry powder
• 2 cups Mixed vegetables (carrots, peas, corn)
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Instructions

1. 1Blend tomatoes, red bell pepper, onion, scotch bonnet pepper, garlic, and ginger until smooth.
2. 2Heat vegetable oil in a large pot over medium heat. Sauté chopped onion until softened.
3. 3Add the blended tomato mixture and cook for 10 minutes, stirring occasionally.
4. 4Stir in vegetable broth, bay leaf, dried thyme, curry powder, salt, and pepper. Bring to a boil.
5. 5Add the rice and mixed vegetables. Stir well, then reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked through and liquid is absorbed.
6. 6Remove from heat and let stand for 5 minutes before fluffing with a fork.
7. 7Serve hot.

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