Made with AI
Jollof Rice
Ingredients
- long-grain parboiled rice2 cups
- vegetable oil1/4 cup
- onion, finely chopped1 whole
- garlic, minced2 cloves
- ginger, grated1 teaspoon
- crushed tomatoes400 grams
- tomato paste1 tablespoon
- curry powder1 teaspoon
- thyme1 teaspoon
- Scotch bonnet pepper, finely chopped (optional)1 whole
- chicken or vegetable broth2 cups
- mixed vegetables (carrots, peas, and bell peppers)1 cup
- Saltto taste
Instructions
- 1
Rinse the rice in cold water and drain to remove excess starch.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
- 3
Stir in the crushed tomatoes and tomato paste, and cook for about 5 minutes until the mixture thickens slightly.
- 4
Add the curry powder, thyme, and Scotch bonnet pepper (if using), and cook for another 2 minutes to release the flavors.
- 5
Pour in the chicken or vegetable broth and bring the sauce to a boil.
- 6
Add the rinsed rice to the pot and stir to ensure the rice is well coated with the tomato sauce.
- 7
Reduce the heat to low, cover the pot, and simmer for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and stir to prevent sticking.
- 8
About 10 minutes before the rice is done, add the mixed vegetables and stir into the rice. Cover and continue to cook.
- 9
Once the rice is fully cooked and the vegetables are tender, adjust the seasoning with salt to taste.
- 10
Remove the pot from the heat and let it sit covered for about 5 minutes before serving.
- 11
Fluff the Jollof rice with a fork and serve hot.
