YUMMY, MORE SIMPLE JOLLOF RICE!
This recipe is yummy and spice, but much more simpler then most of the other jollof rice recipes here. I, being from Nigeria myself, make this very often. If necessary add more water while it's cooking.
Provided by Jessie_loves_desser
Categories Long Grain Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop onion and peppers into tiny pieces.
- In a blender pour tomato sauce, chopped onion, chopped peppers about 1/2 cup of water into a blender. Blend together until relatively smooth. Add more water if necessary. Set aside.
- In a very large saucepan, pour oil. Heat oil. In another bowl, wash rice.
- Pour tomato mixture into saucepan, then pour rice. Add the thyme, curry powder, salt and bullion cubes. Mix rice.
- Let cook for 20 minutes. Mix again. Cook for another 20 minutes. Mix again. *Remember to add more water while it's cooking.
- Continue to cook until the rice has absorbed the tomato and has turned and orange-red color. Turn heat off.
- Enjoy. It's good with anything! Hope it's not too spicy!
Nutrition Facts : Calories 567.1, Fat 28.2, SaturatedFat 4.3, Cholesterol 0.1, Sodium 434.7, Carbohydrate 71.3, Fiber 2.7, Sugar 3.8, Protein 7
GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY
Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams
JOLLOF RICE WITH FRIED PLANTAINS
Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.
Provided by Kwame Onwuachi
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
- Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
- For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
- Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
- For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
- To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.
JOLLOF RICE
Steps:
- With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
- Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
- Wash the rice in hot water until the water is clear. Drain through a fine sieve.
- Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.
JOLLOF RICE
An easy and flavorful African Jollof Rice Recipe for a non-traditional weeknight side or special occasion side dish.
Provided by Marwin Brown
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 21
Steps:
- In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
- Add garlic, ginger, and chilis and cook for another 2-3 minutes.
- You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
- Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
- In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
- Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
- Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
- Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
- Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.
Nutrition Facts : Calories 420 kcal, Carbohydrate 70 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Sodium 682 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
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