Ingredients
- null 4 whole plum tomatoes (fresh or canned), cut into chunks
- null ½ small red bell pepper, chopped
- null ¼ cup water
- null 1 shallot, halved
- null 4 cloves garlic, minced and divided
- null 1 Tbsp fresh ginger, minced
- null 1 fresh hot chili pepper, seeded and sliced
- null ¼ cup canola oil, divided
- null 1 small onion, diced
- null 1 Tbsp fresh thyme, finely chopped
- null 2 Tbsp tomato paste
- null 1 tsp ground turmeric
- null 1 tsp curry powder
- null ½ tsp smoked paprika
- null 1 tsp salt
- null 1 tsp pepper
- null 1 ½ cups RiceSelect® Jasmati® White Rice
- null 2 cups sodium-reduced chicken broth
- null 2 bay leaves
- null ½ cup vegetable oil, for frying
- null 3 ripe plantains, peeled and cut into ¼-inch thick slices
- null ¼ tsp salt
- null 2 Tbsp fresh cilantro, finely chopped
Instructions
- 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.
- 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.