Jollof Rice

2 pounds cooked meat
cut into 1-inch cubes (use chicken
bacon
shrimp
or smoked pork)
1 tablespoon olive oil
1/2 cup onion
yellow (finely chopped)
1/2 cup green peppers (finely chopped)
ground ginger (1/2 teaspoon
optional)
1 can whole tomatoes
low-sodium (14.5 ounces)
2 cans tomato paste
low-sodium (6 ounces each)
8 cups water (2 quarts)
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
2 1/2 cups chicken broth
low-sodium
2 1/2 cups water

Wash hands with soap and water.
Sauté cooked meat in oil until slightly brown.
In a large kettle, sauté yellow onion, green pepper, and ginger in vegetable oil until onions are soft.
Add whole tomatoes and simmer for five minutes.
Add tomato paste, 2 quarts water, salt, black pepper, thyme, and red pepper.
Add cooked meat, simmer 20 minutes longer.
In a 2-quart saucepan, cook rice in 5 cups of chicken stock and water until tender.
Add salt and pepper to taste.
Pour the rice in a deep bowl and arrange the meat in the center.

North Dakota Food and Culture: A Taste of World Cuisine
North Dakota State University Extension Service