The Gambia

Jollof Rice

-1 lb. parboiled rice
-1 can tomato puree-400 grams
-1 onion, sliced
-3 cloves garlic
-4 tsp olive oil
-6 small or 3 large red bell peppers , seeded and sliced
-1 bunch thyme, leaves picked
-1 tsp white pepper
-8 chicken bouillon cubes (recommended: Maggi or Goya)

1) In blender, process tomatoes, onions, red pepper and garlic until smooth. Blend in bouillon, thyme and white pepper. Add olive oil to the blended paste, and set the mixture aside.
2) Wash the rice in hot water until the water is clear. Drain through a fine sieve. Pour rice and blended mixture into a pot with 4 cups water and stir with a wooden spoon.
3) Cook on med. heat for 45 minutes, stirring every 15 minutes. Serve warm.


Source: http://www.foodnetwork.com/recipes/saras-secrets/jollof-rice-recipe/index.html