Lighter jollof rice

Ingredients

• 3 cups of rice (brown or parboiled if you can)
• 4 tablespoons of vegetable oil
• 2 onions
• 5 tomatoes and 2 red peppers (tatashe), blended
• 2 tablespoons of tomato paste
• 2 cups of mixed vegetables (carrots, green beans, peas)
• 1 teaspoon each of curry powder and thyme, and 2 bay leaves
• 1 small stock cube
• About 4 cups of water or unsalted stock

Method

1. Fry the onion in the oil until soft. Add the tomato paste and fry for 2 minutes.
2. Add the blended tomatoes and peppers and cook for 15–20 minutes, until the oil rises.
3. Add the spices, stock cube and water. Bring to the boil.
4. Add the washed rice, cover tightly and cook on low heat for 20 minutes.
5. Stir in the vegetables and cook for 10 more minutes until the rice is soft.

Tips

• Serve with grilled chicken or fish and a big side of salad.
• One serving is about 2 fists of rice.

Grow it yourself