Créé avec l’IA
Classic Nigerian Jollof Rice
60 min 222 kcal par portion Moyen
Ingrédients
4 Portions
- long grain parboiled rice2 cups
- tomato puree1 cup
- diced tomatoes1 cup
- onion1 medium
- vegetable oil2 tablespoons
- red bell pepper1 whole
- cayenne pepper1 teaspoon
- thyme1 teaspoon
- curry powder1 teaspoon
- low-sodium chicken broth2 cups
- salt1 teaspoon
Instructions
- 1
Rinse the 2 cups of long grain parboiled rice thoroughly in cold water until the water runs clear. Set aside.
- 2
Blend the 1 cup diced tomatoes, 1 red bell pepper, and half of the medium onion until smooth.
- 3
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the remaining half of the onion (sliced) and sauté until translucent.
- 4
Add the blended tomato, bell pepper, and onion mixture to the pot. Cook for 10 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.
- 5
Stir in 1 cup of tomato puree, 1 teaspoon of thyme, 1 teaspoon of curry powder, and 1 teaspoon of cayenne pepper. Cook for another 5 minutes.
- 6
Pour in 2 cups of low-sodium chicken broth and add 1 teaspoon of salt. Mix well and bring to a gentle boil.
- 7
Add the rinsed rice to the pot. Stir to combine, ensuring the rice is evenly distributed in the sauce.
- 8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes. Check occasionally and add a splash of water or broth if the rice looks too dry.
