Jollof Rice

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filed under Main Dishes

Main Dishes
 
Serving size: 1 cup
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 288 (14% DV)
Fat: 12g (18% DV)
Carbohydrates: 43g (14% DV)
Protein: 4g (9% DV)
Ingredients:  Makes 10 servings (10 cups)

Tip: For nutritional information on all the ingredients in Jollof Rice just click on each ingredient name. Then adjust the serving size for any Jollof Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Combine the 5 chopped tomatoes, the bell peppers, chile pepper and medium onion and, working in batches, puree together in blender. Set aside.

Bring 5 cups of water to a boil, add rice and enough chicken stock (about 2 cups) to cook rice. Add salt to taste. Cook on medium flame till rice is slightly softened, about 10 minutes.

While rice is cooking, pour tomato-pepper mixture into saucepan and add butter or vegetable oil, salt, curry powder and thyme to taste. Then add 3 sliced tomatoes, small sliced onion and dried shrimp, if using, to sauce and cook about 6 to 10 minutes. Pour sauce into rice, mix together and simmer until rice is fully cooked, about 10 minutes. Rice should be dry and fluffy when done. Makes 6 servings.

(For a different flavor, boil rice in 2 cups of unsweetened coconut milk instead of water. If you can't find the canned version, you can make coconut milk by blending chopped raw coconut meat with an equal amount of hot water, or grating the coconut by hand and then adding a cup of hot water to each cup of grated coconut. With a wooden spoon, press the mixture through a sieve lined with 2 layers of cheescloth, catching the "milk" in a bowl. Then wrap the cloth around the pulp and wring out the last of the liquid into the bowl.)
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