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Jollof rice – a West African one pot wonder

Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 400 ml tomato passata
 3 tbsp tomato purée
 2 fresh red Scotch bonnet chillies, de-seeded (reduce if you want it less spicy)
 2 onions, chopped
 2 red peppers, de-seeded and roughly chopped
 8 garlic cloves, peeled
 3 tbsp fresh rosemary leaves
 1 tbsp fresh thyme leaves
 2 tsp ground coriander
 1 tsp sweet smoked paprika
 2 tbsp olive oil
 150 g cherry tomatoes, halved
 1 chicken stock cube (or vegetable stock), mixed with 150ml of hot water
 2 bay leaves
 3 cups long grain rice (jasmine or basmati) *this is rice cooker measuring cups
 small handful of coriander leaves, roughly chopped
 salt and pepper to taste
1

Put the rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.

2

Put the tomato passata, tomato purée, Scotch bonnets, onions, red peppers, garlic, rosemary, thyme, ground coriander and smoked paprika into a blender or food processor and blitz until smooth.

3

Heat the olive oil in a large pan over a medium heat. Add the cherry tomatoes and the sauce, bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.

4

Add bay leaves, a pinch of salt and a large pinch of black pepper and stir to combine.

5

Put the rice into your rice cooker bowl, add the sauce and then add the stock.

6

Stir well, if the liquid doesn't come to the '3' mark on the inner bowl, add more water.

7

Select the "LONG GRAIN", "WHITE" or "REGULAR" setting on your rice cooker and press "START".

8

Serve the rice with coriander scattered over.

This jollof rice can be served as a side dish with chicken or tofu or as a main dish with a side salad to complement it.

Nutrition Facts

Servings 4