Cameroonian Jollof Rice [0000645]

Ingredients:

2 cups long-grain parboiled rice (gluten-free)
1/4 cup vegetable oil
1 onion, finely chopped
2 tomatoes, blended
1 red bell pepper, blended
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp thyme
1 tsp curry powder
Salt and pepper to taste
2 cups gluten-free chicken broth or water

Steps:

Rinse the gluten-free rice under cold water until clear, then set aside.
In a pot, heat gluten-free vegetable oil over medium heat and sauté chopped onions until translucent.
Add minced garlic and stir until fragrant.
Pour in the blended gluten-free tomatoes and red bell pepper, cooking until the mixture thickens.
Stir in gluten-free thyme, curry powder, salt, and pepper.
Add the chopped gluten-free green bell pepper to the pot and mix well.
Add the rinsed gluten-free rice to the pot, stirring to coat with the tomato mixture.
Pour in gluten-free chicken broth or water and bring to a boil.
Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork, garnish with additional chopped bell peppers if desired.