Coconut Jollof Rice Fusion

Ingredients

• 3 cups Long-grain parboiled rice
• 14 oz can Full-fat coconut milk
• 2 cups Chicken or vegetable stock
• 2 large Red bell peppers
• 3 medium Roma tomatoes
• 1 whole Scotch bonnet pepper
• 1 large Red onion
• 3 tablespoons Tomato paste
• 0.25 cup Vegetable oil
• 4 stems Fresh thyme sprigs
• 1 tablespoon Curry powder
• 3 leaves Bay leaves

Instructions

1. 1

   Blend the red bell peppers, tomatoes, half of the onion, and the scotch bonnet pepper until smooth.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot and sauté the remaining sliced onion until translucent.

3. 3

   Stir in the tomato paste and fry for 5 minutes over medium heat until it darkens slightly and loses its raw tartness.

4. 4

   Add the blended pepper mixture to the pot along with the curry powder, bay leaves, and fresh thyme; simmer for 10 minutes.

5. 5

   Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.

6. 6

   Pour the coconut milk and stock into the pot, bring to a boil, then stir in the rinsed rice and season with salt.

7. 7

   Cover the pot tightly with foil and a lid, then reduce heat to low and steam for 30-35 minutes.

8. 8

   Once the liquid is absorbed, fluff the rice gently with a fork and let it rest for 5 minutes before serving.