INGREDIENTS PREP AMOUNT
1/8 cup Vegetable Oil
2 cups Water or stock
1 medium size bulb Onion chopped
1 medium sized Bell pepper chopped
2 cloves Garlic minced
1.5 cups Rice
1 cup Tomatoes chopped
1/8 cups Tomato paste
1 sprig Thyme, dried or fresh
Salt and pepper to taste
METHOD
Heat the oil over medium flame in a pot for 1 minute and add the onions and peppers. Sauté till onions are translucent. Add the garlic and sauté for another 1 minute. Add 2 cups of water or stock. Stir in rice and heat through for 10 minutes.Stir in tomato paste to coat the rice and give it a reddish hue. Stir in the chopped tomatoes and let cook down 2-3 minutes. Add thyme and season well with salt and pepper. Bring to a boil, reduce heat, cover tightly and simmer 20 minutes. Remove from heat, let it rest covered for another 10 minutes, then serve.
Jollof Rice with Chicken
Serves: 2. Preparation Time: 75 minutes
INGREDIENTS PREP AMOUNT
1/2 lbs Chicken cut into pieces
1/8 cup Vegetable Oil
2 cups Water or stock
1 medium size bulb Onion chopped
1 medium sized Bell pepper chopped
2 cloves Garlic minced
1.5 cups Rice
1 cup Tomatoes chopped
1/8 cups Tomato paste
1 sprig Thyme, dried or fresh
Salt and pepper to taste
METHOD
Heat the oil over medium-high flame in a large pot. Add the chicken in batches and brown on all sides. Remove to another pot and cover with 2 cups of water or stock.
Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Pour excess oil out of first pot, turn flame to medium and add the onions and peppers. Sauté till onions are translucent. Add the garlic and sauté for 1 minute.
Stir in rice and heat through for 2 minutes.
Stir in tomato paste to coat the rice and give it a reddish hue.
Stir in the chopped tomatoes and let cook down 2-3 minutes.
Pour in the chicken and its simmering liquid, thyme and season well with salt and pepper.
Bring to a boil, reduce heat, cover tightly and simmer 20 minutes.
Remove from heat, let it rest covered for another 10 minutes, then serve.
Jollof Rice with Beef
Serves: 2. Preparation Time: 75 minutes
INGREDIENTS PREP AMOUNT
1/2 lbs Beef cut into pieces
1/8 cup Vegetable Oil
2 cups Water or stock
1 medium size bulb Onion chopped
1 medium sized Bell pepper chopped
2 cloves Garlic minced
1.5 cups Rice
1 cup Tomatoes chopped
1/8 cups Tomato paste
1 sprig Thyme, dried or freshr
Salt and pepper to taste
METHOD
Heat the oil over medium-high flame in a large pot. Add the beef and brown on all sides. Remove to another pot and cover with 2 cups of water or stock.
Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Pour excess oil out of first pot, turn flame to medium and add the onions and peppers. Sauté till onions are translucent. Add the garlic and sauté for 1 minute.
Stir in rice and heat through for 2 minutes.
Stir in tomato paste to coat the rice and give it a reddish hue.
Stir in the chopped tomatoes and let cook down 2-3 minutes.
Pour in the beef and its simmering liquid, thyme and season well with salt and pepper.
Bring to a boil, reduce heat, cover tightly and simmer 20 minutes.
Remove from heat, let it rest covered for another 10 minutes, then serve.
