Recipe: Jollof Rice

A Taste of Africa/Dorinda Hafner 2002

`INGREDIENTS:`
1 pound (500 grams) lean, boneless beef or chicken	salt	freshly ground white pepper
vegetable oil, for frying	4 cups stock, or 4 cups water mixed with 3 crushed bouillon cubes	3 large yellow onions, minced
2 to 3 fresh red chiles, minced	4 cloves garlic, minced	4 large tomatoes, blanched, peeled, and pureed or mashed
3 tablespoons tomato paste	1-1/2 cups diced assorted vegetables (such as carrots, green beans, mushrooms, and bell peppers), mixed together	2-1/2 cup long-grain white rice
chopped green leaf lettuce, for garnish	parsley or fresh cilantro, for garnish	3 hard-boiled eggs, for garnish

`1`	Cut the beef or chicken into 2-inch cubes or small pieces. Seaosn with salt and pepper. Cover and let stand for 1 to 2 hours.
`2`	Heat the vegetable oil in a skillet and fry the meat or chicken pieces until brown. Remove from the oil. POur the stock into a large, heavy-based pan and add the meat or chicken pieces. Simmer on low heat until the meat begins to soften; remove from the heat.
`3`	Drain excess oil from the skillet, leaving enough to fry the onions, garlic, and chiles until golden. Add the tomatoes, tomato paste, half the combined vegetables, and 1 cup stock from the meat mixture. Stir well, adjust the seasoning, and simmer on low heat for 5 to 7 minutes. Add this vegetable sauce to the meat mixture and simmer gently. Stir in the rice. Adjust the seasoning, cover, and simmer on low heat for about 15 minutes.
`4`	Arrange the remaining vegetables on top of the rice, and continue to simmer until the rice absorbs all the stock, softens, and cooks and the meat is tender. You may need to add additional water to help the rice cook. If so, use small amounts, totaling up to 1 cup, lightly salted water at a time.
`5`	Serve hot, garnished with lettuce, parsley, and hard-boiled eggs.