Créé avec l’IA
Spicy Jollof Rice with Meat and Onion Garnish
60 min 663 kcal par portion Moyen
Ingrédients
4 Portions
- long grain rice2 cups
- beef, sliced250 g
- tomatoes, pureed2 large
- onions, sliced2 large
- groundnut oil2 tablespoons
- curry powder2 teaspoons
- thyme1 teaspoon
- hot peppers, chopped2 pieces
- salt1 teaspoon
- eggs, hard boiled2 pieces
Instructions
- 1
Rinse the long grain rice thoroughly in cold water until the water runs clear. Set aside.
- 2
In a large pot, heat 2 tablespoons of groundnut oil over medium heat. Add one sliced onion and sauté until translucent.
- 3
Add the sliced beef to the pot and cook until browned on all sides, about 5-7 minutes.
- 4
Stir in the pureed tomatoes, chopped hot peppers, curry powder, thyme, and salt. Cook for 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
- 5
Add the rinsed rice to the pot and stir well to coat the grains with the tomato mixture.
- 6
Pour in 3 cups of water, bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
- 7
While the rice cooks, slice the remaining onion and set aside for garnish. Peel and halve the hard-boiled eggs.
- 8
Once the rice is cooked, fluff with a fork. Serve the Jollof rice on a platter, topped with the cooked beef, sliced onions, and halved hard-boiled eggs as garnish.
