Nigerian Jollof Rice

Name: Nigerian Jollof Rice
Total time: 90 min
Ingredients: 1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped; 2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped; 1 medium (8-ounce; 225g) red onion, roughly chopped; 1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded; 1 1/2 cups (355ml) Nigerian stock; 1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided; 1 medium (8-ounce; 225g) red onion, thinly sliced, divided; 3 dried bay leaves; 2 teaspoons Caribbean/Jamaican-style curry powder; 2 teaspoons dried thyme; Kosher or sea salt and freshly ground black or white pepper; 2 tablespoons (30g) tomato paste; 3 teaspoons (12g) unsalted butter, divided; 2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed; 1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

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This Nigerian Jollof Rice recipe combines a rich stew base made with tomatoes, bell peppers, onions, and stock, with a savory rice dish flavored with curry, thyme, and butter. The result is a...

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Ingredients

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped
2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped
1 medium (8-ounce; 225g) red onion, roughly chopped
1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded
1 1/2 cups (355ml) Nigerian stock
1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided
1 medium (8-ounce; 225g) red onion, thinly sliced, divided
3 dried bay leaves
2 teaspoons Caribbean/Jamaican-style curry powder
2 teaspoons dried thyme
Kosher or sea salt and freshly ground black or white pepper
2 tablespoons (30g) tomato paste
3 teaspoons (12g) unsalted butter, divided
2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed
1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons