Jollof rice

1. Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.

2. In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn a bit golden brown, add your seasonings (salt, curry powder, thyme, bay leaves and powder maggi). Once all this is done, add the tomato paste and fry for 2-3 minutes. Then add the blended pepper mixture and fry the mixture with the onions and tomato paste. Make sure you stir consistently so that the tomato mixture does not burn.

3. After, turn the heat down to medium, and add the chicken stock. Mix. Continue to boil for 10 minutes.

4. Add the washed rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level or little bit higher with the tomato mixture/chicken stock go ahead and do so. Cover the pot, and cook on medium to low heat for 15-30 minutes.

5. When the liquid has dried up add the remaining onion, diced tomatoes and green beans, cover with a foil paper, and let it steam for 5 minutes. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!