Jollof Rice

Inspired by

1 hour

1 hour 30 minutes

1/3 c. oil
6 medium tomatoes, Roma or plum, chopped
6 red poblano peppers, seeds discarded (can substitute 4 large red bell peppers)
3 medium red onions divided, one thinly sliced and two chopped
1/2 - 1 hot pepper, to taste
3 tbsp. tomato paste
2 tsp. curry powder, Caribbean or Jamaican style
1 tsp. dried thyme
2 dried bay leaves
5-6 c. stock of choice, divided
2 tsp. unsalted butter, divided
4 c. uncooked long-grain rice
Salt and pepper, to taste

In blender, combine tomatoes, peppers, and chopped onions with 2 cups of stock and blend until smooth.
Pour liquid into a large pot and bring to a boil, then turn the heat down and simmer partly covered for 10-12 minutes.
In a large pan, heat oil and add sliced onions. Season with salt and cook for 2-3 minutes. Add bay leaves, curry powder, thyme, and a pinch of black pepper. Cook for another 3-4 minutes over medium heat. Add tomato paste and stir for another 2 minutes.
Add the blended pepper mixture to the pan, stir, and let sit over medium heat for 10-12 minutes, partly covered. It should reduce by about half.
Add 4 cups of stock and bring to a boil.
Rinse the rice.
Add the rice and 1 tsp. butter to the pot and cover with a double piece of aluminum foil or parchment paper, then cover with the lid.
Reduce the heat to low and cook for 30 minutes, stirring halfway through.
Stir rice.
Taste and adjust seasoning if needed. If your rice needs additional time, add another 1/4 or 1/2 cup of stock, stir, and continue to steam over low heat until cooked through.
Add the rest of the butter and additional sliced onions or fresh tomatoes if you desire.
Let it sit, covered, for 5-6 minutes to rest.