Slow Cooker Nigerian Jollof Rice

local_grocery_store Ingredients

• 2 cups long-grain rice
• 3 cups chicken broth (low sodium)
• 6 oz tomato paste
• 14.5 oz diced tomatoes
• 1 onion, diced
• 1 red bell pepper, diced
• 1 habanero pepper, seeded and minced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced (fresh)
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 bay leaves

restaurant_menu Method

1. 1.In a slow cooker, combine the rice, chicken broth, tomato paste, diced tomatoes, onion, red bell pepper, habanero pepper, garlic, ginger, thyme, curry powder, smoked paprika, salt, black pepper, and bay leaves.
2. 2.Stir to combine, cover, and cook on low for 4-6 hours or until the rice is tender and the liquid is absorbed.
3. 3.Remove the bay leaves and fluff the rice with a fork before serving.

lightbulb_outline Tips

• chevron_rightFor extra flavor, add in your favorite protein like chicken, shrimp, or beef.
• chevron_rightIf you like it spicy, add in more habanero pepper or use scotch bonnet pepper instead.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.