Nigerian Party Jollof Rice

Ingredients

US measurements with metric in parentheses.

• 3 cups (600 g) long-grain parboiled rice, rinsed
• 4 red bell peppers, chopped
• 1 Scotch bonnet or habanero (optional), seeded
• 3 medium tomatoes, chopped
• 2 onions, divided
• ⅓ cup (80 ml) vegetable oil
• 3 tbsp (45 g) tomato paste
• 2 tsp (4 g) dried thyme
• 2 tsp (5 g) curry powder
• 2 bay leaves
• 2 tsp (12 g) salt
• 3 cups (710 ml) vegetable broth

Instructions

1. Blend the peppers, tomatoes and one onion until smooth. Boil the mixture in a pot 15 minutes until reduced by about a third.
2. Slice the second onion. Heat the oil in a large heavy pot and fry the onion 5 minutes. Add the tomato paste and fry 5 minutes until darker.
3. Add the blended sauce, thyme, curry powder, bay leaves and salt. Simmer 10 minutes.
4. Add the rice and broth, stir once and bring to a boil.
5. Cover with foil and a tight lid, reduce heat to low and cook 25 to 30 minutes without stirring, until the rice is tender.
6. Fluff and let any bottom crust (the prized party smoky bit) toast lightly before serving.