Nut-Free Ghanaian Jollof Rice with Vegetable Medley

Ingredients

• 2 cups Long-grain rice
• 4 large Tomatoes
• 2 medium Red bell pepper
• 1 large Onion
• 1/4 small Scotch bonnet pepper
• 2 tablespoons Tomato paste
• 4 cups Vegetable broth
• 3 tablespoons Vegetable oil
• 1 teaspoon Thyme
• 1 teaspoon Curry powder
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Mixed vegetables (carrots, peas, corn, green beans)

Instructions

1. 1Place the 4 large tomatoes, 2 medium red bell peppers, 1 large onion, and 1/4 small scotch bonnet pepper into a blender. Blend until you have a smooth puree.
2. 2Heat the 3 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C).
3. 3Add the 2 tablespoons of tomato paste to the hot oil. Cook for 2 to 3 minutes, stirring constantly, until it darkens slightly and smells fragrant.
4. 4Carefully pour the blended tomato mixture into the pot. Cook for 15 to 20 minutes, stirring occasionally, until the sauce has thickened and reduced, and you see oil separating around the edges.
5. 5Add the 2 cups of long-grain rice to the pot. Stir well to coat every grain of rice with the tomato sauce.
6. 6Pour in the 4 cups of vegetable broth. Add the 1 teaspoon of thyme, 1 teaspoon of curry powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.
7. 7Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer for 25 to 30 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
8. 8During the last 5 minutes of simmering, stir in the 2 cups of mixed vegetables (carrots, peas, corn, green beans).
9. 9Once the rice is cooked and the vegetables are tender, remove the pot from the heat. Let it stand, covered, for 5 minutes before serving hot.

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