West African Jollof Rice

geniuskitchen.com

ReeRee Yarbrough

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)

Directions at geniuskitchen.com

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