Jollof Rice
1 large boneless chicken breast
1 pound stewed beef cubes
1/2 pound thick sliced bacon
1 onion, diced
1 green pepper, diced
1 yellow pepper, diced
1/2 pound cabbage, sliced
1 large tomato, diced
3 ounces tomato paste
2 chicken bouillon cubes
1 tsp curry powder
1 tsp thyme
1 tsp ground ginger
1 tsp ground or crushed red pepper
1 tsp black pepper
1 cup white rice
1/2 cup vegetable oil
6 cups waterDirections: Cut chicken, beef and bacon into 1 inch pieces. Sprinkle the chicken and beef with salt and pepper and coat with flour. Pour oil into frying pan and heat to medium high. Cook the meat in small batches until browned, then remove and drain on a plate with paper towels.
Pour out any remaining oil and wipe pan clean with a paper towel. Using the same pan, fry the bacon then add to plate of cooked meat. To the pan, add onions and peppers and saute for 5 minutes. Return the browned meats and bacon to the pan. Add tomato paste, bouillon cubes and all the spices.
Add water and rice, stir and heat to boiling. Add cabbage and reduce heat to simmer. Simmer uncovered, stirring often for 25 minutes. Add more water if liquid is absorbed before rice is cooked. Serve immediately.
