Nigerian Jollof Rice Delight: A Mouthwatering and Flavorful One-Pan Meal

Allergens

None

Ingredients

• 2 cups long
• grain rice 1 large onion, finely chopped 2 tablespoons vegetable oil 1 medium tomato, blended into a paste 1 cup tomato puree 2 cups chicken or vegetable broth 1 teaspoon curry powder 1 teaspoon ground ginger 1 teaspoon ground black pepper 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1 bay leaf 2 cups mixed vegetables, chopped (carrots, bell peppers, green beans) 1 cup frozen peas Fresh parsley, for garnish

Instructions

1. a. Rinse the rice under cold water and set aside. b. In a large pan over medium heat, sauté the chopped onions in vegetable oil until they are translucent and slightly golden. c. Add the blended tomato paste and cook for 2 3 minutes, stirring constantly to prevent burning. d. Stir in the tomato puree, curry powder, ground ginger, ground black pepper, salt, cayenne pepper (if using), and bay leaf. Cook for another 2 minutes. e. Add the rinsed rice, mixing well to ensure all grains are coated with the spice mixture. f. Pour in the chicken or vegetable broth, stirring gently to combine. Bring the mixture to a boil. g. Reduce heat to low, cover the pan, and let it simmer for 15 minutes. h. Add the chopped mixed vegetables and frozen peas. Cover and continue to cook on low for another 7 8 minutes or until the rice is tender and has absorbed all the liquid. i. Remove from heat, discard the bay leaf, and let it rest for a few minutes before fluffing with a fork. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The secret to this dish lies in the balance of spices and the slow cooking method that allows the flavors to meld together perfectly.

Notes

This recipe is suitable for a standard diet and can be easily adapted to accommodate various dietary preferences.