Nigerian Jollof Rice

local_grocery_store Ingredients

• 2 tablespoons Vegetable oil, divided
• 1 Onion, finely chopped
• 1 Bell pepper, finely chopped
• 2 tablespoons Tomato paste
• 2 cups Rice, rinsed
• 4 cups Chicken or vegetable broth
• 1/2 teaspoon Cayenne pepper (adjust to taste)
• 1/2 teaspoon Thyme
• 1/2 teaspoon Salt (adjust to taste)
• 2 Bay leaves
• 1 cup Frozen peas and carrots
• 1 cup Cooked chicken or beef (optional), shredded
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
2. 2.Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes.
3. 3.Stir in the tomato paste and cook for an additional 2 minutes.
4. 4.Add the rice to the pot and stir to coat it with the tomato mixture.
5. 5.Pour in the chicken or vegetable broth, cayenne pepper, thyme, salt, and bay leaves. Stir well.
6. 6.Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.Simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.Stir in the frozen peas and carrots, cooked chicken or beef (if using), and remaining tablespoon of vegetable oil.
9. 9.Cover the pot and let it sit for 5 minutes to allow the peas and carrots to heat through.
10. 10.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add some diced scotch bonnet or habanero peppers.
• chevron_rightFeel free to customize this recipe by adding your favorite vegetables or protein.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.