Creato con AI

Jollof Rice

Name: Jollof Rice
Total time: 60 min
Ingredients: 2 cups long-grain parboiled rice; 1/4 cup vegetable oil; 1 onion, finely chopped; 1 red bell pepper, blended; 1 can of tomato paste (6 oz); 2 tomatoes, blended; 2 teaspoons curry powder; 1 teaspoon thyme; 2 bay leaves; 1 teaspoon salt; 2 cups chicken or vegetable broth; 1 cup water; 1 cup frozen peas and carrots

60 min Medio

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Ingredienti

4 Porzioni

long-grain parboiled rice2 cups
vegetable oil1/4 cup
onion, finely chopped1 whole
red bell pepper, blended1 whole
tomato paste6 oz
tomatoes, blended2 whole
curry powder2 teaspoons
thyme1 teaspoon
bay leaves2 whole
salt1 teaspoon
chicken or vegetable broth2 cups
water1 cup
frozen peas and carrots1 cup

Istruzioni

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 finely chopped onion and sauté until translucent.
3
Stir in the blended red bell pepper, tomato paste, and blended tomatoes. Cook for about 10 minutes, stirring frequently, until the mixture thickens and the oil begins to separate from the sauce.
4
Add the curry powder, thyme, bay leaves, and salt to the pot. Stir well to combine the spices with the tomato mixture.
5
Pour in the chicken or vegetable broth and water, and bring the sauce to a boil.
6
Add the rinsed rice to the pot. Stir well to ensure the rice is evenly coated with the sauce.
7
Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and stir to prevent the rice from sticking to the bottom of the pot.
8
About 10 minutes before the rice is done, add the frozen peas and carrots. Stir gently to mix them into the rice.

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