VEGAN JOLLOF RICE
2 cups parboiled basmati rice (I use @tildarice
- Tilda sella parboiled basmati rice)
3 large onions
2 large fresh tomatoes chopped (or 1 can 400g chopped tomatoes)
1 red bell pepper, chopped
1 green bell pepper, chopped
1- 2 Scotch bonnets to taste, chopped (optional
3 tbs tomatoes paste
2 vegetable stock cubes mixed with 3 to 3.5 cups of boiling water
1/3 to 1/2 mug cooking oil according to quantity of onions
2 sliced carrots
Salt to taste
METHOD (please note that I start cooking on the hob then finish it In the oven- therefore use a pan that is oven safe)
1- Soak rice in a bowl of cold water and set aside
2- Using a big pan, heat the oil over medium heat and fry the onions with a pinch of salt, stirring frequently until soft.
3- Then add the fresh tomatoes, bell peppers, carrots and scotch bonnets, cover and cook on low to medium heat for about 10-12 minutes or until you get a thick sauce-like consistency
4- Add the tomato paste, stir and cook for another 3-4 minutes. At this stage you will notice the oil floating on top of the sauce.
5- Add the stock mixture to the sauce and cook for 10 minutes on low to medium heat.
6- Rinse the rice a few times until the water runs clear, then add it to the pan. Stir, add salt if desired, then cover the pan with an oven safe lid or double piece of foil paper.
7- Cook in a preheated oven (180°C) for about 30 minutes.
8- Using oven gloves, take the pan out. You will notice some of the sauce on top of the rice. Mix gently, add some more water if rice is a bit hard. Add more salt to taste if desired.
9. Put back in the oven for a further 5-10 minutes. Take the pan out, remove lid and cover with a tea towel to rest for a few minutes before serving.
10- Enjoy with a side salad if desired
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