Recipes..Thai Jasmine Jollof Rice yummy

Ingredients
1 medium size onion

60ml (1/4 cup) olive oil
2 teaspoons tomato puree
2 X 400g tins of plum tomato
1 small scotch bonnet pepper(use more for a spicier sauce)
1 teaspoon ginger paste
1 teaspoon garlic paste
small bunch of fresh thyme
2 vegetable stock cubes

2 teaspoons all purpose seasoning
660g (3 cups) Thai jasmine rice
120ml (1/2 cup) liquid beef stock
480ml(2 cups) boiling hot water
sea salt to taste
Instructions

Heat oil in a medium to large pan and cook onions over gentle heat until soft or translucent.

Mix in tomato puree and stir for 1 minute.

Stir in a blended mixture of tomatoes and scotch bonnet peppers. Add a teaspoon each of ginger and garlic paste

Cover pot and bring tomato stew mixture to a boil . Reduce heat to low and leave to simmer for 35 minutes until sauce thickens.

Rinse rice to remove excess starch and set aside.

Add sprigs of thyme, 2 stock cubes, 2 teaspoons of all purpose seasoning and let simmer for 5 minutes

Add rinsed rice to tomato sauce. To rice add half a cup of liquid beef stock, 2 cups of boiling water and stir. Cover pot with lid and cook over low heat. Cook for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.

When the rice has absorbed the liquid, stir the jollof rice, then cover the rice with foil. and replace lid. At this point you want to trap the steam and use it to cook the rice.

Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked.

Season with salt to taste.

Serve jollof rice

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