Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (400g) diced tomatoes
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 ripe plantains
- Oil for frying
Instructions
- Rinse the rice until the water runs clear and soak for 30 minutes.
- In a large pot, heat the vegetable oil over medium heat.
- Add onions and garlic, sauté until fragrant.
- Add bell pepper, diced tomatoes, tomato paste, thyme, curry powder, bay leaves, salt, and pepper. Cook for 10 minutes.
- Add chicken stock and bring to a boil.
- Stir in the drained rice, cover, and simmer on low heat for about 20-25 minutes or until rice is cooked and liquid is absorbed.
- Meanwhile, peel and slice the plantains. Heat oil in a frying pan and fry slices until golden brown on both sides.
- Fluff the rice with a fork and serve with fried plantains on the side.
Notes
- Can be served with grilled chicken or beef as an additional protein.
- Adjust the spices according to taste preferences.
- Jollof rice can be made a day in advance and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Nigerian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg