Recipe by It’s Skinny
Rich Jollof Rice in 5 Easy Steps
Prep Time:
40 minutes
Cook Time:
15 minutes
Serves:
4-6
Ingredients
- 1 full bag (150g) It’s White Rice Blend, uncooked
- 5 medium sized Roma tomatoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 medium sized onion, roughly chopped, set aside
- 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
- 1/4 cup of groundnut oil
- 3 tbsp tomato paste
- 2 1/2 cups of chicken stock
- 1 tsp salt to taste
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 1 tsp All purpose seasoning
- 1 Knorr stock cube
- 3 bay leaves
- Water, as needed
West African Jollof Rice with It’s White Rice Blend
Made with It’s White Rice Blend – All the African flavor, half the carbs
Instructions
- Prepare the pepper blend:Blend the tomatoes, red bell pepper, and scotch bonnet peppers together in a blender or food processor until smooth (about 45 seconds). Reserve about ¼ cup of this mixture for later. Reserve about ¼ cup of this mixture for later.
- Cook the base:Heat oil in a medium pot over medium–high heat. Add half the chopped onions and cook until golden. Stir in tomato paste and cook for 2–3 minutes. Pour in the pepper blend and cook for about 30 minutes, stirring frequently so it doesn’t scorch.
- Season the stew:Lower the heat slightly. Add the chicken stock, salt, curry powder, thyme, all-purpose seasoning, and stock cube. Stir well and simmer for 10 minutes.
- Add rice blend:Stir in the entire bag of It’s White Rice Blend. Mix well so it absorbs the flavors. If needed, add water until the rice blend is just covered by the stew. Add bay leaves, cover the pot, and cook gently on medium–low for 15–20 minutes.
- Finish and serve:When the liquid has nearly absorbed, add the reserved tomato-pepper blend. Cover again and cook 5–10 minutes more, until the rice is tender and the sauce has fully reduced. Fluff with a spoon, discard the bay leaves, and serve hot.
