Basmati Jollof Rice

Ingredients

• 3 cups Basmati rice
• 3 large Red bell peppers
• 2 pieces Scotch bonnet peppers
• 5 medium Plum tomatoes
• 2 medium Red onions
• 0.5 cup Tomato paste
• 0.5 cup Vegetable oil
• 3 cups Chicken stock
• 1 tablespoon Curry powder
• 1 teaspoon Dried thyme
• 3 leaves Bay leaves
• 1 tablespoon Butter(optional)

Instructions

1. 1

   Blend the red bell peppers, scotch bonnets, tomatoes, and one onion until smooth; boil the mixture in a pot until reduced to a thick paste.

2. 2

   Wash the Basmati rice thoroughly in cold water until the water runs clear to remove excess starch, then drain and set aside.

3. 3

   In a large heavy-bottomed pot, heat the vegetable oil and sauté the second onion (sliced) until translucent, then add the tomato paste and fry for 5 minutes.

4. 4

   Add the reduced pepper blend to the pot along with curry powder, thyme, and bay leaves; fry on medium heat for 10 minutes until the oil separates.

5. 5

   Pour in the chicken stock and season with salt; bring the mixture to a rolling boil.

6. 6

   Add the washed rice to the pot, ensuring the liquid level is just slightly above the rice; stir once and cover tightly with foil and a lid.

7. 7

   Reduce heat to the lowest setting and steam for 20-25 minutes without opening the lid to allow the Basmati grains to elongate.

8. 8

   Once the rice is tender, add a tablespoon of butter and sliced raw onions, fluff gently with a fork, and let it sit for 5 minutes before serving.