Description
A vibrant West African dish featuring a rich blend of spices, vegetables, and rice, perfect for gatherings or casual dinners.
Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tomatoes, blended
- 1 tablespoon tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 cups mixed vegetables (optional)
- Protein of choice (chicken, beef, or shrimp, optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, sauté until soft and fragrant, about 3-5 minutes.
- Stir in the blended tomatoes and tomato paste, cooking for about 10 minutes until thickened.
- Add thyme, curry powder, paprika, salt, and pepper, then mix well. Pour in the broth, bring to a boil, and add the rinsed rice and any optional vegetables or protein.
- Reduce the heat, cover, and simmer for 20-25 minutes until the rice is cooked and liquid is absorbed.
- Fluff the rice with a fork and serve hot, garnished with fresh herbs.
Notes
Serve hot with grilled meats, fried plantains, or a crisp salad. Jollof rice improves in flavor when made ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg