Jollof Rice

cooking.nytimes.com

Shelbeam

subheading: FOR THE OBE ATA:

1 (14-ounce) can whole peeled tomatoes with their juices

1 medium red bell pepper, stemmed, seeded and roughly chopped

½ medium red onion, peeled and roughly chopped

4 garlic cloves, peeled

1 (1-inch) piece fresh ginger, peeled and finely chopped

1 red habanero chile, stemmed

2 tablespoons canola or other neutral oil

subheading: FOR THE JOLLOF RICE:

½ cup canola or other neutral oil

2 medium red onions, peeled, halved and thinly sliced

4 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon ground turmeric

¼ teaspoon smoked paprika (optional)

3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)

5 fresh thyme sprigs

1 fresh bay leaf

Kosher salt and freshly ground black pepper

2 cups beef, chicken or vegetable stock

Directions at cooking.nytimes.com

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