Créé avec l’IA
Jollof Rice with Tomato-Pepper Sauce and Boiled Eggs
55 min 650 kcal par portion Moyen
Ingrédients
4 Portions
- long grain rice2 cups
- beef, cubed200 g
- tomatoes, blended3 large
- onion, diced1 large
- groundnut oil2 tablespoons
- curry powder2 teaspoons
- thyme1 teaspoon
- hot pepper, minced1 whole
- salt1 teaspoon
- eggs, boiled4 whole
Instructions
- 1
Rinse the 2 cups of long grain rice thoroughly in cold water until the water runs clear. Set aside.
- 2
In a large pot, heat 2 tablespoons of groundnut oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Add the cubed beef to the pot and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).
- 4
Stir in the blended tomatoes and minced hot pepper. Cook for 10-12 minutes, stirring occasionally, until the tomato mixture reduces and the oil begins to separate.
- 5
Add 2 teaspoons of curry powder, 1 teaspoon of thyme, and 1 teaspoon of salt. Mix well to combine.
- 6
Pour in the rinsed rice and stir to coat the grains with the tomato-pepper sauce.
- 7
Add 3 to
- 8
5 cups of water to the pot (enough to cover the rice by about 1 inch). Stir, cover, and bring to a boil.
- 9
