Jollof Rice Recipe

Ingredients

1 / 4 teaspoon salt

1 / 3 cup flour

1 / 2 teaspoon curry

1 / 4 c. teaspoon black pepper

1 1-1/2-pound boneless roast pork shoulder, cut into 1 cm cubes

1 / 4 cup oil

2 cups chopped onion

1-2 jalapeno or serrano, finely chopped *

4 cloves garlic, minced

2 cans diced tomatoes with herbs 14-1/2-ounce

14-1/2-ounce 2 cans of vegetable broth or chicken

1 6-ounce can tomato paste

1 cup diced carrots

1 cup chopped green bell pepper

2 tablespoons teaspoon dried thyme, crushed

1 bay leaf

1-1/4 cups long grain rice

Directions

1. In a 1-quart self-sealing plastic bag, combine the flour, curry powder, salt and pepper. Add half the pork cubes. Close bag and shake to coat pork. Repeat with remaining pork cubes.

2. In saucepan for 4 to 6-quart or Dutch oven pork cubes brown, half at a time in hot oil until lightly browned, remove and set aside. Add onions, peppers and garlic in oil in a frying pan. Cook, stirring, until lightly browned. Add undrained tomatoes, broth and tomato paste, stirring well. Bring to a boil. Add meat, carrots, peppers, thyme and bay leaves. Return to boil, reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice, cover and cook over low heat about 25 minutes more or until rice and meat are tender and most liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 80-10 servings.

Note

Because peppers contain very pungent oils, be sure to protect your hands when preparing them. Wear gloves or sandwich bags in your hands so your skin does not come into contact with pepper. Always wash your hands and nails thoroughly in hot soapy water after use peppers.