Roscoe's Jollof Rice
prep: 10 minutes
cook: 60 minutes
serving: 8
Nutrition Facts
each serving
KCal
233
Carbs
25g
fiber
2g
Protein
3g
Fat
14g
Saturates
0g
Sugars
25g
Salt
0.175g
Fruit/Veg Portion
-
Ingredients
all 18 types- 1 (14.5 ounce) can tomatoes
- 1 red bell pepper, seeded and roughly chopped
- 1 red onion, cut into chunks
- 4 garlic cloves
- 2 tablespoons minced fresh ginger
- 1 red jalapeno, cut in half lengthwise
- 1 Scotch bonnet pepper, cut in half
- 1/2 cup palm oil
- 2 red onions, thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 2 beef bouillon cubes, (such as Maggi® beef cubes)
- 1 teaspoon smoked paprika
- 3 cups jasmine rice
- 1 teaspoon thyme, dried or fresh
- 1 bay leaf
- salt and freshly ground black pepper to taste
- 3 cups water
Directions
5 steps in totalStep 1
Combine tomatoes, red bell pepper, red onion, garlic, ginger, red jalapeno, and Scotch bonnet in a blender; blend until smooth.
Step 2
Heat palm oil in a large Dutch oven over medium heat. Add onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove onions from the pan.
Step 3
Pour in tomato base and cook on low until reduced by half. Stir in tomato paste, turmeric, Maggi cubes, and smoked paprika. Cook, stirring, until the mixture reduces and becomes an even deeper red, about 2 minutes.
Step 4
Stir in rice, thyme, and bay leaf, and season with salt and pepper. Stir in water and cover with a lid. Cook on low for 35 minutes. Turn off the heat and let sit covered for 15 minutes.
Step 5
Fluff rice with a fork, taste and adjust seasonings, and serve.
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