Joloff Rice
  • Plum tomatoes, cored 4
  • Garlic 4 cloves
  • Garlic, minced 1 clove
  • Medium red onions 2
  • Red onion sliced into rings 1/2
  • Red bell pepper, stemmed and cored 1
  • Dried habanero chile 1/2
  • Canola oil 1/4 Cup
  • Madras curry powder 1 1/2 Tbsp
  • Dried bay leaves 4
  • Fresh ginger, peeled and minced 1" Piece
  • Tomato paste 1/2 Cup
  • Long-grain rice, rinsed 2 Cups
  • Chicken broth or water 2 1/4 Cups
  • Minced fresh thyme leaves 1 Tbsp
  • Adobo seasoning 2 tsp
  • Kosher salt and freshly ground black pepper To taste
  1. Roughly chop the tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero and transfer to the bowl of a food processor with 1 cup water; puree and set tomato mixture aside.
  2. Heat oil in a 4-qt. saucepan over medium-high heat.
  3. Add the remaining onions and garlic, along with the ginger, curry powder, and thyme and cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
  4. Add the tomato paste, stir vigorously, and stir in the reserved tomato mixture.
  5. Cook, stirring occasionally, until the flavors meld, about 5 minutes.
  6. Add rice and stir to coat the grains.
  7. Add broth and season with salt and pepper.
  8. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes.
  9. Remove pot from heat and let sit, covered, for 10 minutes. Uncover, fluff rice with a fork, and serve hot.
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