Rita’s Jollof Rice

 

(serves 6)

 

 

A seasoned moist rice suitable for eating hot or cold.

 

A favourite for barbeques or parties.

 

 

2 cups of rice (long grain or basmati)

8 oz of tomato puree

1 red sweet (bell) pepper

1 green sweet (bell) pepper

4 medium onions

½ Pint vegetable oil

2 tbsp All Purpose Seasoning

2 tsp of dried thyme (or basil if you prefer)

½ a small white cabbage, sliced

4 carrots peeled and chopped

 

Method

 

Finely chop or roughly blend the deseeded peppers with the onions. Pour the oil in a large saucepan, when hot add and fry the blended mixture. Add 1 tbsp of the seasoning and 1 tsp of the thyme (or basil) and the tomato puree. Let it simmer for 10 minutes. Any excess oil can be skimmed off with a spoon and reserved in a bowl.

 

 

 

Wash the rice and place it in a sieve to drain thoroughly. Next mix the rice thoroughly with 1 tsp of the remaining seasoning and the rest of the thyme (or basil). Place the rice into the pepper mixture and stir well until completely and evenly coated. Add 11/2 cups of water then bring it to the boil before turning the fire down so it simmers.

 

 

Cover the top of the pot with a well fitting lid, or foil to ensure a tight seal. Let it steam on a low flame for about 10 minutes and then add the sliced cabbage and chopped carrots- be careful of the steam when you first open it. Then recover and continue to steam for a further 10 minutes until the rice is cooked. Add a few more tablespoons of water if more liquid is required and add salt to taste.