Jollof Rice

Ingredients

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

Directions

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.

Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.

Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.