West African 50 min

Jollof Rice

Name: Jollof Rice
Total time: 50 min
Yield: 2 servings
Cuisine: West African
Ingredients: 2 cups long grain rice, rinsed; 1 can (14 oz) crushed tomatoes; 1 red bell pepper, roughly chopped; 1 scotch bonnet pepper (or habanero), seeded; 1 large onion, roughly chopped; 3 tbsp tomato paste; 1/3 cup vegetable oil; 2 cups chicken broth; 1 tsp thyme; 2 tsp curry powder; 1 bay leaf; Salt to taste

RiceOne-PotWest African

Ingredientsfor 2

380

Cal

Protein

62g

Carbs

12g

Fat

12 cups long grain rice, rinsed
21 can (14 oz) crushed tomatoes
31 red bell pepper, roughly chopped
41 scotch bonnet pepper (or habanero), seeded
51 large onion, roughly chopped
63 tbsp tomato paste
71/3 cup vegetable oil
82 cups chicken broth
91 tsp thyme
102 tsp curry powder
111 bay leaf
12Salt to taste

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Instructions

1
Blend tomatoes, red bell pepper, scotch bonnet, and half the onion into a smooth puree.
2
Dice the remaining onion. Heat oil in a heavy-bottomed pot over medium heat. Fry diced onion until golden, about 5 minutes.
3
Add tomato paste and fry for 2-3 minutes until it darkens slightly.
4
Pour in the blended tomato mixture. Fry on medium-high heat for 15-20 minutes, stirring frequently, until the oil floats on top and the raw tomato smell is gone.
5
Add chicken broth, thyme, curry powder, bay leaf, and salt. Bring to a boil.
6
Add rinsed rice, stir once, and ensure the liquid covers the rice by about 1/2 inch. Cover tightly with foil then lid.
7
Cook on low heat for 30 minutes without opening. The bottom should form a light crust (the prized 'party jollof' bottom). Fluff and serve.