Spicy Jollof Rice
Add onions, oil (2 tbsp) to blender. Pulse until smooth and transfer to medium bowl.
Add in blender diced tomatoes, tomato paste and habanero pepper. Pulse until smooth and transfer to medium bowl.
Heat remaining oil (1/3 cup) over medium heat in a large, heavy-bottomed pot.
Add onion puree. Cook until puree browning and no more water in the pot.
Stir tomato puree and add curry powder, Jollof spice mix, garlic powder, ginger, dried herbs and bouillon cubes.
Cook for 20-30 minutes until stew is half and is deep red.
Add rice, mixed vegetables and water. Boil, then reduce heat to low and cover pot with foil and lid.
Simmer for 30 minutes more until rice is cooked and liquid is absorbed.