Jollof Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3 cups long grain brown rice

2 medium tomatoes (chopped)

1 red bell pepper (chopped)

1 large onion (chopped)

2 cloves garlic

1 inch ginger (chopped)

1/2 Scotch Bonnet pepper (or 2 teaspoons Cayenne pepper)

1/4 cup oil

2 teaspoons curry powder

1 teaspoon thyme

2 tablespoons tomato paste

2 vegetable bouillon

2 1/2 cups water (or vegetable broth if omitting bouillon)

salt (to taste)

Directions

Wash the brown rice and set aside. Puree tomato, bell pepper, onion, garlic, ginger, and Scotch Bonnet pepper in a blender until smooth.

Heat oil in large pot over medium-high heat. Add pureed sauce from blender, and cook while stirring for about 3 minutes. Add curry powder, thyme, tomato paste, and vegetable bouillon, and cook for another 2 minutes while stirring. Add rice and stir to coat it with the sauce.

Add water or vegetable broth to the pot, and salt to taste. Bring to a full boil, then cover and reduce to low heat. Allow the rice to cook until tender and fluffy, usually about 50 minutes. Note that brown rice will need about 45 to 50 minutes to be properly cooked.

Nutrition

• Calories: 451 kcal
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.04 g
• Sodium: 58 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 8 g