Jollof Rice

Ingredients:

400g basmati rice

3 red peppers, halved and deseeded

1 onion, halved

2 garlic cloves

1 tbsp grated ginger

1 Scotch bonnet chilli

5 tbsp vegetable/sunflower oil

100g tomato puree

2 bay leaves

1 tbsp dried thyme

2 tsp curry powder

1/2 tsp ground white pepper

600 ml hot chicken stock (made with 2 stock cubes)

Method:

1. Heat the over to 180C fan.  Tip the rice in a sieve, since under cold water, drain and set aside.

2. Put the peppers, onion, garlic, ginger and chilli in a food processor and blitz until chopped.

3. Heat the oil in an ovenproof casserole over a medium heat and fry the tomato puree for 2-3 mins, stirring often.  Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt.  Fry for a further 1-2 mins, the stir the rice to coat.  Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.