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For our take on jollof, a one-pot rice dish popular in West Africa, we use nutty, fragrant basmati rice seasoned with paprika, curry powder and thyme. To ensure the rice cooks evenly, use a large skillet with a tight-fitting lid. A 14½-ounce can of diced tomatoes can be used in place of the plum tomatoes; no need to drain the juices.
pound plum tomatoes, cored and quartered
red bell pepper, stemmed, seeded and cut into quarters