Jollof Rice

• 1 1/2 pounds boneless blade pork roast cut into 1-inch cubes
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 cups onions chopped
• 2 chiles finely chopped
• 4 cloves garlic minced
• 28 ounces crushed tomatoes no salt added
• 29 ounces vegetable broth no salt added
• 6 ounces tomato paste no salt added
• 1 cup carrots chopped
• 1 cup green bell pepper chopped
• 2 teaspoons thyme
• 1 bay leaf
• 1 1/4 cups rice

1. Place half of pork cubes in 1-quart self-sealing plastic bag. Combine flour and seasonings; mix until blended. Add half of flour mixture to pork in bag. Seal bag; shake to coat pork with flour mixture. Repeat with remaining flour and pork cubes.
2. In 8-quart Dutch oven brown pork cubes in hot oil until lightly browned; remove and set aside. Add onions, peppers and garlic to pan. Cook, stirring occasionally, until lightly browned. Add tomatoes, broth and tomato paste to pan, stirring until mixture is smooth. Bring to a boil; return pork to pan along with 1/2 cup each carrots and green peppers. Stir in thyme and bay leaf.
3. Cover, simmer over low heat 20-25 minutes. Stir in rice and remaining carrots and green pepper. Cover, continue cooking over low heat 20-25 minutes, stirring occasionally until rice is tender and all liquid is absorbed.

boneless blade pork, flour, salt, curry powder, black pepper, vegetable oil, onions, garlic, tomatoes, vegetable broth, tomato, carrots, green bell pepper, thyme, bay leaf, rice

Taken from www.yummly.com/recipe/Jollof-Rice-2249034 (may not work)