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  "intro": "<p>This version of a Nigerian classic has a tomato base, called <em>obe ata,</em> that adds a wonderful rich and complex flavor to the rice.</p>",
  "difficulty": "medium",
  "prepTime": 15,
  "cookTime": 45,
  "totalTime": 1,
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      "label": "Jollof Rice:",
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      "label": "4 whole plum tomatoes (fresh or canned), cut into chunks",
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      "label": "1 tsp pepper",
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      "label": "1 1/2 cups RiceSelect® Jasmati® White Rice",
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      "label": "1/4 tsp salt",
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      "instruction": "Jollof Rice: In blender, purée plum tomatoes, bell pepper, 1/4 cup water, shallot, half of the garlic, ginger and chili pepper until smooth. Heat half of the canola oil in large skillet set over medium-high heat; stir in tomato purée mixture. Bring to boil. Reduce heat to medium; simmer for 15 to 20 minutes or until thickened and reduced by 2 cups (about one-third of original volume). Mixture can be cooled and refrigerated in airtight container for up 5 days.",
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    {
      "instruction": "Cover and bake for 20 to 25 minutes or until most of the liquid is absorbed and rice is tender. Let stand for 10 minutes; fluff with fork. Discard bay leaves or leave in as garnish.",
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    {
      "instruction": "Fried Plantains: Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel–lined tray. Season with salt. Serve on a bed of jollof rice. Garnish with cilantro.",
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Ingredients

Instructions

  1. Jollof Rice: In blender, purée plum tomatoes, bell pepper, 1/4 cup water, shallot, half of the garlic, ginger and chili pepper until smooth. Heat half of the canola oil in large skillet set over medium-high heat; stir in tomato purée mixture. Bring to boil. Reduce heat to medium; simmer for 15 to 20 minutes or until thickened and reduced by 2 cups (about one-third of original volume). Mixture can be cooled and refrigerated in airtight container for up 5 days.
  2. Preheat oven to 350?F. Heat remaining oil in small Dutch oven set over medium heat; cook onion, remaining garlic, and thyme for 3 to 5 minutes or until softened. Stir in tomato paste, turmeric, curry powder, smoked paprika, salt and pepper; cook for 2 to 3 minutes or until fragrant and tomato paste starts to caramelize.
  3. Stir in puréed tomato mixture and bring to simmer. Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in broth and bay leaves.
  4. Cover and bake for 20 to 25 minutes or until most of the liquid is absorbed and rice is tender. Let stand for 10 minutes; fluff with fork. Discard bay leaves or leave in as garnish.
  5. Fried Plantains: Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel–lined tray. Season with salt. Serve on a bed of jollof rice. Garnish with cilantro.