Jollof Rice
A one-pot rice dish cooked in tomato-based broth with aromatic spices and protein. Rice absorbs the cooking liquid to become fluffy and deeply seasoned throughout.
Ingredients
Method
Rinse rice under cold water until water runs clear. Drain and set aside.
Dice onion, bell pepper, and carrots into uniform pieces. Mince garlic and ginger.
Heat coconut oil in a large pot over medium-high heat. Add diced protein and cook until lightly browned, 4–5 minutes. Remove and set aside.
In the same pot, sauté onion and garlic for 2 minutes until fragrant. Add ginger, paprika, and cumin; stir for 30 seconds.
Add bell pepper and carrots; stir for 2 minutes. Pour in canned tomatoes and vegetable broth.
Return cooked protein to the pot. Bring mixture to a boil, then stir in the rinsed rice.
Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25–30 minutes. Do not stir during cooking.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork. Season with salt and black pepper to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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