Vegetarian Jallof Rice

Instructions

1. 1) Blend the tomatoes, 2 onions and scotch bonnet pepper in a blender until smooth
   
   2) Thinly slice the remaining onion and finely chop the garlic
   
   3) Heat the vegetable oil in a large pan and fry the onion and garlic on a medium heat for 2-3 minutes or until the onions are translucent
   
   4) Add the blended tomato mix, tomato puree, curry powder, thyme amd crumble in the stock cubes, cook for a further 5-6 minutes, stir regularly
   
   5) Add water Stir well, season to taste and add washed rice
   
   6) Stir again, cover pan and bring to the boil
   
   7) Once it comes to a boil, turn the heat to low, cover and let the rice steam for 15-20 minutes or until the rice is cooked
   
   Variations
   Add a cup of mixed vegetables such as carrots, capsicums and green beans
   
   In a blender, blend tomatoes, 2 onions and chili pepper, till smooth. This will take about 2 minutes of pulsing in a blender.
   
   In a large pan, heat oil and add the sliced onion; stir-fry for 1-2 minutes; add blended tomato mixture, tomato puree, curry, thyme and season with salt. Stir on medium heat for 10-12 minutes so the mix cooks and the raw taste of the tomatoes is gone.
   
   If using, add water/stock. Stir well, season to taste and add rice. Stir again. Cover pan and bring to the boil.
   
   When it comes up to the boil, add butter, stir again and turn down the heat – letting the rice steam for another 15-20 minutes, or till cooked (depending on how you like your rice). If rice is getting too dry, add some more stock or water, stir gently and leave to cook.
   
   When it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave till ready to serve.