Jollof rice recipe
Ingredient list
- 1 large, ripe tomato, cored and quartered
- 1 large red bell pepper, seeded and roughly chopped
- 1 whole habanero pepper, stem removed
- 1 whole Fresno chili or Jalapeño stem removed
- 4 cloves garlic peeled
- 1 tablespoon of minced ginger
- 2 cups water
- 1/3 cup olive oil
- 1 red onion, diced
- 1 tablespoon salt, plus more to taste
- 1/4 cup tomato paste
- Two tablespoons smoked Paprika
- 1 teaspoon of curry powder
- 1 teaspoon cumin
- 1 teaspoon of dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Tumeric
- 2 1/4 cups of basmati rice
- 1 bay leaf
- 1/4 cup chopped green onion for garnish (optional)
- 1/4 cup chopped cilantro, for garnish (optional)
Directions:
- Combine tomato, red bell pepper, Habanero pepper, Fresno chili, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth, then set aside.
- Heat olive oil in a saucepan over medium heat. Add onion, salt, and sauté until the onion softens for 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is cooked.
- Turn off the heat and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add the bay leaf and chicken bouillon paste.
- Turn the heat to high, stir in the tomato sauce, and bring to a vigorous simmer. Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir the rice.
- Turn off the heat after 20 minutes and set the timer for 12 minutes. Allow the rice to sit, but do not remove the lid.
- After the 12 minutes are up, remove lid and fluff rice with a fork, separating all the grains. Serve garnished with green onions and chopped cilantro.
Recipe courtesy of : https://www.allrecipes.com/chef-johns-jollof-rice-recipe-7499757