Urgent! Live Your Life: Tamron kicks off the conversation with Peloton VP/Head Instructor, ROBIN ARZÓN on her rollercoaster of a career taking her from being an attorney to a spin instructor and author of ‘Strong Baby.’ Then, marketing guru BOZOMA SAINT JOHN on the journey that led to her new memoir, “The Urgent Life: My Story of Love, Loss and Survival.” And, actress GRACE BYERS opens up to the Tam Fam about expecting her first child and working on the hit series, “Harlem.”
Ghanaian Jollof Rice
1/2 Cup of Vegetable Oil
1 Large Yellow Sweet Onion
3 Large Heirloom Tomatoes
6 Oz Can of Tomato Paste
1 Tablespoons of Salt
2 Tablespoons of Seasoned Salt
3 Tablespoons of Curry Powder
3 Tablespoons of Onion Powder
2 Tablespoons of Black Pepper
4 Cubes of Maggi Seasoning Bullion
2 Large Bell Peppers (Preferably 1 Green and 1 Yellow)
1 (12 Oz) Bag of Frozen Mixed Vegetables
4 Cups of Washed Rice
8 Cups of Water
Preparation:
- Over medium fire, place a deep sauce pot (for reference, you want one which can hold up to 16 cups of water)
- Pour in the oil
- Add the onions once the oil is hot
- Brown the onions and then mix in tomato paste
- Stir steadily for approx 6 minutes or until the tomato paste begins to brown
- Dice and blend the heirloom tomatoes until smooth
- Then add to the oil, onion, and tomato paste mixture in the pot
- Add in all the spices and maggi cubes
- Stir until the ingredients are equally mixed together, cover the pot and allow to cook
- Stir every 5 minutes for 30 seconds (repeat 2 times)
- Add the water
- Stir until all the ingredients are equally blended
- Bring to boil
- Mix in the rice, diced bell peppers and frozen vegetables— and stir until all ingredients are blended well
- Leave pot uncovered and stir every 5 minutes for 30 seconds until the water has evaporated just past the first layer of rice
- You’ll know it’s right when you can still see some water bubbling up through the rice, but you can clearly see the rice isn’t covered in water
- Turn the burner to low heat
- Cover the pot with its topLeave to cook for 30 minutes
- Test the rice by taking half a teaspoon out of the pot and crushing it between your fingertips. If it is soft, your rice is done cooking. If it is still hard, cover the pot and allow to cook for 10 more minutes. Repeat the test.
- When the rice is soft, turn the burner off, and leave the cover on top. Let it stand for 15 mins before serving.
