Jollof Rice

Name: Jollof Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 SERVINGS
Ingredients: 500 g long-grain rice; 900 ml chicken broth; 3 tablespoons vegetable oil; 1 large onion; 2 red bell peppers; 3 cloves garlic; 2 tablespoons tomato paste; 3 medium tomatoes; 400 g canned crushed tomatoes; 3 sprigs fresh thyme; 1 tablespoon ground smoked paprika; 1 tablespoon cayenne pepper or hot red pepper; 1 cup frozen peas and carrots; 2 bay leaves; 1 fresh Pion chili pepper; 1 handful chopped cilantro; Salt; Freshly ground pepper

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

500 g long-grain rice
900 ml chicken broth
3 tablespoons vegetable oil
1 large onion
2 red bell peppers
3 cloves garlic
2 tablespoons tomato paste
3 medium tomatoes
400 g canned crushed tomatoes
3 sprigs fresh thyme
1 tablespoon ground smoked paprika
1 tablespoon cayenne pepper or hot red pepper
1 cup frozen peas and carrots
2 bay leaves
1 fresh Pion chili pepper
1 handful chopped cilantro
Salt
Freshly ground pepper

INSTRUCTIONS

1
First, thoroughly rinse the rice under running water until the water runs clear. This will remove excess starch and ensure the rice is not sticky.
2
Dice the tomatoes and bell peppers into smaller cubes. In a deep pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and let it turn golden. Add the chopped red bell pepper and minced garlic and sauté for another 2-3 minutes until the pepper softens.
3
Next, add the tomato paste and mix well to combine with the onion and bell pepper. Then add the chopped tomatoes, canned crushed tomatoes, and spices. Season with salt and pepper. Also add fresh whole thyme and bay leaf. Continue cooking until the mixture reduces and thickens, which will take about 10-15 minutes.
4
Add the rinsed rice to the sauce and mix well. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover with a lid, and let it simmer gently for about 15-20 minutes, or until the rice is soft and all the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
5
About 3 minutes before the end of cooking, add the frozen peas and carrots. Stir and let them heat through.
6
Finally, stir in the chopped cilantro and chili pepper.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.