Sides
Jollof Rice
Diet Style
Tools You'll Need
- Measuring cups
- Measuring spoons
- Large pot
- Cutting board
- Chef's knife
Ingredients
- ¼ cup vegetable oil
- ½ red onion, thinly sliced
- 1 cup red bell peppers, diced
- ½ medium Scotch bonnet or habanero pepper, chopped
- 1 teaspoon curry powder
- 1½ teaspoons cayenne pepper
- 1½ teaspoons garlic powder
- 1 heaping tablespoon onion powder
- 1 tablespoon dried thyme
- 2 bay leaves
- ½ teaspoon ground ginger
- 1 teaspoon tomato paste
- 1 cup crushed tomatoes
- 1½ cups low-sodium vegetable broth
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 cups medium-grain rice
Directions
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Heat vegetable oil
Place a large pot over medium heat and add vegetable oil.
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Add veggies to pot
Once the oil is hot, add in the onion and peppers. Cook until the veggies have softened slightly, then season with salt and pepper.
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Mix in additional seasonings
Add curry powder, cayenne, garlic powder, onion powder, thyme, bay leaves, and ground ginger and stir to coat vegetables.
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Stir in liquid ingredients
Stir in the tomato paste, crushed tomatoes, and vegetable broth. Bring mixture to a boil.
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Add rice to pot
Add rice and stir to combine, then reduce the heat to low.
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Cook for half an hour
Cover pot and let everything cook until the rice is al dente (about 30–35 minutes).
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Enjoy
Scoop onto your plate and serve immediately!
Chef's Note:
Check rice after 15–20 minutes. If the rice seems too saucy, remove the lid to cook off the excess sauce. If the rice is dry, stir in 1–2 cups of water or extra broth.
This dish is often served with baked or fried chicken, beef, or plantains!
Nutrition Info
Per Each Serving
-
Calories
353
-
Fat
10g
-
Saturated Fat
1g
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Protein
6g
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Total Carbs
60g
-
Fiber
3g
-
Sugar
4g
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Sodium
95mg
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Cholesterol
0mg