Jollof Rice
Colorful and so tasty, this African Jollof Rice goes so well with a variety of different proteins. It’s a nice change from every day rice…
Ingredients
SAUCE
- 2 large Roma tomatoes, washed and quartered
- 1 large red pepper, seeded and roughly chopped
- 1 large jalapeño pepper, seeded, ribs removed and roughly chopped Footnote
- 3 to 4 large cloves garlic, peeled
- 1 1/2 tbsp. ginger, minced
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 2 cups low-sodium chicken broth
RICE
- 1 tbsp. butter
- 1/4 cup vegetable oil such as canola oil tips & tricks
- 1 1/2 cups red onions, diced
- ground Himalayan pink salt, to taste
- 2 tbsp. tomato paste tips & tricks
- 1/2 tbsp. curry powder
- 1/2 tbsp. dried thyme leaves
- 1/2 tbsp. smoked paprika
- 1/2 tbsp. ground cumin
- freshly ground mixed peppercorns, to taste
- 2 cups basmati rice, rinsed thoroughly
- 2 large bay leaves
- 2 tbsp. chopped cilantro, for garnish tips & tricks
Directions
SAUCE
- In the jar of a blender, add all the ingredients. Process until liquified and set aside.
RICE
- In a skillet over medium heat, add butter and oil. When hot, add onion and season with salt. Sauté for 5 minutes or until translucent.
- Add tomato paste and stir to coat.
- Add curry powder, thyme leaves, smoked paprika, cumin, and mixed peppercorns; stir to blend.
- Add rice and stir until all the grains are coated.
- Pour in sauce and add bay leaves; mix well.
- Bring the mixture to a boil, cover and reduce to medium-low. Simmer for 20 minutes or until liquid is mostly absorbed.
- Turn off the heat, leave the lid on, and allow the rice to sit for 10 minutes.
- Remove lid and using a fork, fluff up the rice; discard bay leaves. Garnish with fresh chopped cilantro.
Notes
Footnote:If you like spicier, don't remove the seeds and the ribs.