West African Jollof Rice

Ingredients

• 2 cups Jasmine Rice
• 1 can (14.5 oz) Diced Tomatoes
• 2 tbsp Tomato Paste
• 1 whole Red Bell Pepper
• 1 whole Yellow Onion
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 2 cups Vegetable Broth
• 1 tbsp Sweet Paprika
• 1 tsp Dried Thyme
• ¼ tsp Cayenne Pepper
• 2 tbsp Vegetable Oil
• 2 whole Bay Leaves

Instructions

1. Blend diced tomatoes, bell pepper, onion, and garlic until smooth to make the tomato base.
2. Heat vegetable oil in a large pot over medium heat. Add tomato paste and stir 2 minutes until darkened.
3. Pour in the blended tomato base. Add paprika, thyme, cayenne, ginger, and bay leaves. Cook 10 minutes, stirring often, until sauce thickens and oil rises to the surface.
4. Rinse rice and add to the pot with vegetable broth. Stir once, bring to a boil, then reduce heat to low. Cover tightly and cook 20 minutes without lifting the lid.
5. Remove bay leaves. Fluff gently with a fork. Season with salt to taste. Serve alongside fried plantains or a fresh salad.