Jollof Rice Recipe

• 2 Roma tomatoes
• 1 Medium red bell pepper
• 1 Large red onion, peeled
• ½ Large habanero pepper (for medium heat). For more or less heat, adjust the amount used.
• 7 g Fresh ginger, peeled and chopped 
• ¼ Cup canola oil
• 1 Cup Rice (Ben’s original long grain white enriched parboiled rice)
•  2½  Tablespoons of Mama Mary’s All-Purpose Seasoning 

• Medium (or 3qt size) saucepan
• Measuring cups/spoons
• Wooden spoon
• Chopping board
• Small bowl
• Blender 

1. Rinse the rice thoroughly under warm water in the small bowl. Drain and repeat two to three times to remove excess starch. Set cleansed rice aside.
2. Rinse tomatoes, red bell pepper, and habanero pepper(s).  Chop red bell pepper, discarding the stem and seeds. Also chop tomatoes and habanero pepper(s) into small pieces.  Place all chopped ingredients into the blender.
3. Cut ¾ of a large red onion into small pieces and place in the blender with the tomatoes, red bell pepper, and habanero pepper. Slice the remaining ¼ of the onion and set aside to be added later to the cooked rice.
4. Add to the blender the chopped ginger and a little water (about ¼ to ⅛ cups).  Blend together on high speed: tomatoes, onion, red bell pepper, habanero pepper, and ginger.
5. Measure out 2¾ cup of the blended tomato mixture into the saucepan.
6. Add 2 ½ tablespoons of Mama Mary’s All-Purpose seasoning to the saucepan.
7. Add ¼ cup canola oil to the tomato mixture and stir contents of the saucepan with a wooden spoon.
8. Cover the saucepan and allow mixture to come to a boil on medium heat (about 10 minutes).
9. Uncover the pan, add the rice, and stir to mix the contents in the pan together. Set your timer to 20 minutes. Cover the pan and continue cooking on medium heat. 
10. Halfway through, with 10 minutes left on the clock, stir the rice gently 2 or 3 times with the wooden spoon. Make sure to stir carefully so that the rice does not become mushy.  Cover again to continue cooking.
11. With 5 minutes left, turn to low heat and check on the rice to make sure it is not burning. It is normal for some of the rice to stick to the bottom of the pan (ceramic or nonstick pans typically result in less burning).
12. Once the timer goes off, it is time to add the sliced onions previously set aside (and optional pinch of salt). Mix onions in gently then cover the pan. Continue cooking on low heat for an additional 10 minutes until the rice is fully cooked.
13. Serve Jollof rice with your choice of protein or side of vegetables.

Enjoy!!