Minutes Prep time: 20
Minutes Total time: 50
Servings: 16
Difficulty: Intermediate
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
2 medium red bell peppers
1/2 scotch bonnet/habanero pepper
1/2 cup chopped yellow onion
1/3 cup vegetable oil
1/2 yellow onion, sliced
3 tablespoons Hunt's® Tomato Paste
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 bay leaves
2 teaspoons kosher salt
2 teaspoons dried thyme leaves
1-1/2 teaspoons Jamaican curry powder
1 teaspoon ground red pepper
4 cups reduced-sodium vegetable broth
3 cups long-grain white rice, uncooked, rinsed
fresh Italian (flat-leaf) parsley, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 27 mg | 3% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 5 g | 8% |
| Iron | 2 mg | 10% |
| Calories | 201 kcal | 10% |
| Sodium | 478 mg | 20% |
| Protein | 4 g | 7% |
| Saturated Fat | 1 g | 4% |
| Sugars | 3 g | 0 |
| Vitamin C | 35 mg | 57% |
Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
Heat oil in a large pot over medium heat. Add sliced onions and sauté about 3 minutes until soft. Add tomato paste and cook about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne.
Stir in rice and coat well with sauce. Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.
This dish is different in every region. Add vegetables as desired to change it up such as sliced tomatoes and onions or cooked peas and carrots.
West African Vegetarian Jollof Rice
