Eosinophilic Esophagitis Friendly Nigerian Jollof Rice
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
4.9(16)
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Learn more →Ingredients
6 servings
- 4 medium roma tomatoes, roughly chopped
- 1 can (14 oz) whole peeled tomatoes, with juices
- 2 red bell peppers, roughly chopped
- 2 scotch bonnet peppers or habaneros, stems removed (use 1 for less heat)
- ⅓ cup vegetable oil or canola oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp curry powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 cups long-grain parboiled rice (such as uncle ben's or golden sella), rinsed and drained
- 2 cups low-sodium chicken broth
- ½ cup frozen peas, thawed (optional)
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- ½ medium red onion, thinly sliced, for serving (optional)
- fresh parsley or cilantro, roughly chopped, for serving (optional)
Instructions
- 1
Combine the Roma tomatoes, canned tomatoes with their juices, red bell peppers, and scotch bonnet peppers in a blender. Blend on high until completely smooth, about 1 minute.
- 2
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.
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