Low Iodine Nigerian Jollof Rice

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

4.9

(16)

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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 tip
Use 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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