adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rice jollof recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious and spicy vegetarian tomato rice dish, inspired by Senegalese cuisine. Can be served as a tasty side or with meat, chicken, or fish.
Ingredients:
  • 1 small red capsicum, deseeded, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 400g can whole peeled tomatoes
  • 2 garlic cloves, crushed
  • 1 habanero chilli, deseeded (see note)
  • 36.80 gm vegetable oil
  • 2.50 gm curry powder
  • 1 bay leaf (fresh or dried)
  • 1/2 tsp dried thyme leaves
  • 200g (1 cup) basmati rice
  • 250ml (1 cup) Vegetable Liquid Stock
Instructions:
  • Blend the capsicum, onion, tomato, garlic, and chili in a food processor until smooth.
  • In a large, heavy-based saucepan over medium heat, warm the oil. Stir in the curry powder and cook for 30 seconds until fragrant. Mix in the tomato mixture until combined. Increase heat to bring it to a boil, then lower to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
  • Combine bay leaf, thyme, rice, and stock in the pot. Stir until mixed well. Season with salt. Cover with a piece of baking paper and then the lid. Simmer on low heat for 25 minutes or until the rice is tender and has absorbed all the liquid.

Similar Recipes