Ingredients:
For the Jollof Rice:
- 2 cups Riceland long-grain white rice
- 1/4 cup vegetable oil
- 1 large onion, finely chopped (divided)
- 2 red bell peppers, chopped
- 2 tomatoes, chopped
- 1 habanero pepper
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tsp curry powder
- 1 bay leaf
- 2 1/2 cups chicken or vegetable stock
- Salt and black pepper, to taste
For the Garnish:
- 1 cup cooked shrimp
- 1 cup smoked sausage
- 1 cup mixed vegetables (green beans, carrots, peas)
- 1 plantain, sliced and fried
- Fresh parsley or cilantro, chopped
- Lime wedges
Instructions:
- In a blender, combine the red bell peppers, tomatoes, half of the chopped onion, and habanero. Blend until smooth and set aside.
- Heat vegetable oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent.
- Stir in the minced garlic, ginger, and tomato paste. Cook for 2-3 minutes, stirring frequently, until the paste darkens in color.
- Add the blended pepper-tomato mixture, smoked paprika, thyme, and curry powder. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil separates.
- Add the rice to the pot and stir to coat it in the sauce.
- Pour in the chicken or vegetable stock, add the bay leaf, and season with salt and black pepper. Stir well.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is cooked and fluffy.
- In a skillet, sauté the mixed vegetables in a little oil until tender-crisp.
- Add the shrimp and smoked sausage with seasoning to the skillet.
- Fry the plantain slices in oil until golden brown and caramelized.
- Spoon the Jollof rice onto a serving platter.
- Top with the mixed vegetables, shrimp, and smoked sausage.
- Top with the fried plantains.
- Garnish with fresh parsley or cilantro and serve with lime wedges for a citrusy finish.