Made with AI
Crayfish & Vegetable Jollof Rice
50 min 228 kcal per serving Medium
Ingredients
4 Servings
- crayfish tails (cooked, peeled)200 g
- carrots200 g
- tomatoes200 g
- onions150 g
- long grain rice200 g
- tomato paste2 tbsp
- vegetable oil2 tbsp
- chili powder1 tsp
- salt1 tsp
- black pepper0,5 tsp
- vegetable broth500 ml
Instructions
- 1
Rinse the long grain rice thoroughly under cold water until the water runs clear. Set aside.
- 2
Dice the onions, carrots, and tomatoes into small pieces.
- 3
Heat the vegetable oil in a large pot over medium heat. Add the diced onions and sauté for 2-3 minutes until translucent.
- 4
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
- 5
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens.
- 6
Add the carrots, chili powder, black pepper, and salt. Stir well to combine.
- 7
Pour in the rinsed rice and mix thoroughly so the rice is well coated with the tomato and vegetable mixture.
- 8
Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
- 9
