Jollof Rice (west African)

Ingredients

Original recipe makes 8 servings

1. 1 tablespoon olive oil
2. 1 large onion, sliced
3. 2 (14.5 ounce) cans stewed tomatoes
4. 1/2 (6 ounce) can tomato paste
5. 1 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1/4 teaspoon cayenne pepper
8. 1/2 teaspoon red pepper flakes
9. 1 tablespoon Worcestershire sauce
10. 1 teaspoon chopped fresh rosemary
11. 2 cups water
12. 1 (3 pound) whole chicken, cut into 8 pieces
13. 1 cup uncooked white rice
14. 1 cup diced carrots
15. 1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
16. 1/4 teaspoon ground nutmeg

Directions

1. Add oil into large soup pot. Cook red onion in oil over medium-low warm until transparent.

2. Stir in stewed tomatoes and tomato paste, and period with salt, spice up, cayenne pepper, red spice up flakes, Worcestershire marinade and rosemary. Protect, and carry to a steam. Decrease warm, mix in water, and add poultry pieces. Cook for Half an hour.

3. Stir in grain, green beans, and peas, and period with nutmeg. Provide a steam, and then reduce warm to low. Protect, and simmer until the poultry is fork-tender and the grain is cooked, 25 to Half an hour.