Native Jollof Rice
Equipment
- 1 Large pot
- 1 Blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 4 medium tomatoes blended
- 2 red bell peppers blended
- 1 scotch bonnet pepper blended
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 cups chicken stock
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1 cup mixed vegetables optional
Instructions
- Rinse the rice thoroughly under cold water and set aside.
- Heat the vegetable oil in the large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the tomato paste and cook for 2 minutes, stirring frequently.
- Pour in the blended tomatoes, bell peppers, and scotch bonnet pepper.
- Add the thyme, curry powder, and stir to combine.
- Allow the sauce to cook for 10 minutes, stirring occasionally.
- Pour in the chicken stock and bring the mixture to a boil.
- Add the rinsed rice, bay leaf, salt, and black pepper, and stir well.
- Reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
- Stir in the mixed vegetables, if using, and cook for an additional 5 minutes.
- Remove the pot from heat and let it rest for 5 minutes before serving.
Notes
For the best flavor, use fresh tomatoes and peppers for the blended mixture. Adjust the spice level by varying the quantity of scotch bonnet pepper according to your preference. Ensure the rice is properly rinsed to remove excess starch, which can cause the rice to stick together. If the rice is not fully cooked after the initial 25 minutes, add a little more chicken stock and cook for a few more minutes until done.
Tried this recipe?Let us know how it was!