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Jollof Rice

cooking.nytimes.com
  • 90 minutes
  • Serves 10

INGREDIENTS

14 oz

canned tomatoes

1 medium

bell pepper

1/2 medium

onion

4

garlic cloves

1 inch

ginger

1

habanero chile

2 tbsp

canola oil

1/2 cup

canola oil

2 media

onions

4

garlic cloves

1 tbsp

tomato paste

1 tsp

ground turmeric

1/4 tsp

paprika

1 1/4 lb

jasmine rice

5

thyme sprigs

1

bay leaf

1 serving

kosher salt and pepper

2 cups

vegetable stock