Nigerian Jollof Rice Recipe

Recipe provided by Shelley ODeh

Ingredients:

Rice 5 cups (I used parboiled rice}

6 tomatoes (fresh)

1 Red bell peppers

2 Scotch bonnet peppers

2 Red Onions

6oz Tomato paste

1 Tsp Thyme

1 Tsp Rosemary

3 Bay leaves

3 cup Oil (if frying beef or chicken with same oil, if not then 2cups)

Salt to taste

1 TBS of curry powder

1 packet Sazon Goya season

1 Knorr Stock Cube

Cooked Beef or chicken

Chicken or beef broth

Instructions:

1. Blend tomatoes, peppers and one onion, add a little water to help the blending process, blend until smooth, set aside for later.

2. Next dice one red onion into small pieces.

3. Fry the chicken or beef with the oil then filter the oil, heat before adding the diced onions, fry on a medium heat for about 3-4 minutes

4. Next add in the tomato mixture, and cook on medium heat for 5 minutes, stirring frequently. Add tomatoes paste and continue cooking for another 5 minutes.

5. Now it’s time to season, add 1 bay leaves, thyme, rosemary, curry and sazon and salt to taste. Then add one cup of broth cook bring to boil.

6. While the sauce is cooking, wash the rice with warm water and immediately after washing add rice to sauce, add knorr and 2 bay leave and stir very well to ensure rice is properly mixed in.

7. After this, add in enough broth to just be above the level of the rice. Cover and let the Jollof rice cook on a very medium to low heat.

8. Stir the jollof rice from the bottom up after 20 minutes, and then add water or broth if needed. ( only add liquid a little at a time to prevent rice from getting soggy)

9. Cover the pot and continue to cook for another 20 minutes before checking and stirring again. Repeat process and frequent stirring until rice is cooked to the texture you like.