Spicy, one-pot tomato rice dish from West Africa.

Ingredients

• 1 x 400 g can Rhodes Quality Tomatoes Chopped & Peeled
• 2 red peppers, seeded and chopped
• 1-2 chillies (Scotch bonnet are authentic)
• 45 ml (3 Tbsp) sunflower oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 65 ml (1 x 115 g) Rhodes Quality Tomato Paste
• 750 ml (2½ cups) prepared chicken stock
• 10 ml (2 tsp) Packo Mild & Spicy Curry Powder
• 5 ml (1tsp) dried thyme
• salt and freshly cracked black pepper
• 500 ml (2 cups) white rice
• 2 bay leaves
• to serve: 30 ml (2 Tbsp) chopped parsley

Method

1. Place the Rhodes Quality Tomatoes Chopped & Peeled, the red peppers and the chillies into a food processor and blend until smooth.
2. Heat the oil in a large saucepan.
3. Add the onion and fry until soft and translucent.
4. Add the garlic and Rhodes Quality Tomato Paste and fry for two minutes more.
5. Add the tomato-pepper puree and stir.
6. Bring to the boil and then reduce the heat and simmer for ten minutes.
7. Add chicken stock, Packo Mild & Spicy Curry Powder and thyme.
8. Season to taste with the salt and pepper.
9. Simmer for a further 5 minutes.
10. Add rice and bay leaves and stir well.
11. Reduce heat and cover the saucepan with a lid.
12. Simmer, stirring often, until all the liquid is absorbed and the rice is cooked.
13. Add extra water or chicken stock if needed during cooking.
14. Remove the jollof from the heat.
15. Remove the lid and leave to stand for 5 minutes.
16. Fluff the rice with a fork, sprinkle with parsley and serve.