Créé avec l’IA
Beef Jollof Rice
70 min 371 kcal par portion Moyen
Ingrédients
4 Portions
- long-grain parboiled rice2 cups
- vegetable oil1/4 cup
- large onion1 large
- garlic2 cloves
- red bell pepper1 medium
- green bell pepper1 medium
- diced tomatoes14,5 oz
- tomato paste2 tablespoons
- paprika1 teaspoon
- thyme1 teaspoon
- curry powder1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- beef broth2 cups
- water1 cup
- beef stew meat1 lb
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Set aside.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the peppers are softened.
- 4
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the mixture to thicken slightly.
- 5
Add the paprika, thyme, curry powder, salt, and black pepper. Stir well to combine.
- 6
Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes.
- 7
Pour in the beef broth and water. Bring the mixture to a boil.
- 8
Add the rinsed rice to the pot, stirring to ensure it is evenly distributed.
- 9
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
