Classic Nigerian Jollof Rice

food52.com

Rochelle

4 cups uncooked long-grain rice (not basmati)

6 cups stock (vegetable, chicken, or beef) or water, divided

6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes

6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded

3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided

1 Scotch bonnet peppers (yellow is my favorite!), to taste

⅓ cup oil (vegetable/ canola/coconut, not olive oil)

3 tablespoons tomato paste

2 teaspoons (Carribean/Jamaican-style) curry powder

1 teaspoon (heaping) dried thyme

2 dried bay leaves

2 teaspoons unsalted butter (optional), divided

1 dash Salt, to taste

Directions at food52.com

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