West African Jollof Rice

food.com

Judith Warren Billson

2 cups rice (long grained or medium variety)

1⁄4 cup groundnut oil or 1⁄4 cup olive oil

1⁄2 tablespoon butter

1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect

1⁄4 teaspoon curry powder (optional)

1 onion, sliced

1 celery, diced

1 green pepper, diced (remove the seeds & white stuff)

2 to 3 garlic cloves (as per taste)

1 cup chicken breast, diced not cooked preferably, omit if vegan

1⁄2 inch piece ginger, peeled and grated

1 tablespoon ground paprika (smoked would be ideal)

2 tablespoons cayenne, add more if you want it hotter

3 tablespoons tomato paste, I love using hunts

2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)

1 carrot, cubed

1 chicken bouillon cube (I love knorr chicken or maggi)

1 bay leaf

2 cups chicken stock

2 cups water

1⁄2 cup portebello mushroom (optional)

peas (You can use frozen mixed veggeis)

salt

1⁄4 cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)

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