Nigerian Jollof Rice(the Party Jollof Rice)

Ingredients

• •2 cups Precooked Long Grain Rice
• •5 Tablespoonful Tomato Paste
• •4 Whole Tomatoes
• •1 Red Bell Pepper
• •2 Atarodo
• •100 milliliters Vegetable Oil
• •600 milliliters Chicken Stock
• •1 Small Onion
• •1 Tablespoonful Ground Crayfish
• •0.5 teaspoon each Thyme And Curry
• •2 Small Bay Leaves
• •1 teaspoon Salt
• •1 Stock Cube
• •Details

Instructions

1. Parboil(precook) the Rice and set aside click here to learn how to parboil Rice..(some folks do not parboil as it is a matter of preference)
2. First, prepare a little stew or sauce .Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes. ..if you already have tomato stew, you can skip this step.Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.Cook until the tomato loses its sour taste and the oil begin to rise to the top.
3. Now Scoop out about a quarter of the stew and set it aside for later use.
4. Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes, salt to taste... and any other seasoning you like, and boil for 5 minutes.
5. Next, add the parboiled rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn’t enough.Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. If you’re using bay leaves, just drop it on the rice before covering the pot.
6. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don’t touch the rice)...cover the pot and simmer until there is no more liquid in the Rice...Now mix thoroughly ... and your Nigerian Jollof Rice is Ready