Jollof Rice with Beef
Nutrition Facts
each servingIngredients
all 11 types- 3 tablespoons vegetable oil, divided
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 2 tablespoons tomato paste
- 1 teaspoon cayenne powder
- 3 large tomatoes, diced
- 2 ¾ cups water, divided, or as needed
- salt and ground black pepper to taste
- 1 pound beef stew meat, cut into bite-sized chunks
- 4 cups jasmine rice
Directions
4 steps in totalHeat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
Stir meat into simmering tomato mixture. Add jasmine rice and pour in enough water to cover. Cover and cook over medium heat, stirring occasionally, until meat and rice are tender, about 30 minutes.
You can use chicken or fish instead of the beef, or you can leave it out completely.
