Rice is a staple food in many countries and can be cooked in several different ways. There’s white, brown, red, and black rice, which can be either long, medium, or short grain.
I like to equate Jollof Rice to Spanish or Mexican rice, but without the vegetables.
- 2 cups of rice
- recommend converted long grain rice
- 2 cups of water
- 1 medium size red bell pepper
- 4 – 6 medium sized fresh tomatoes
- 1 tomato paste
- 1 large yellow onion
- (can also substitute with red or white onions)
- (recommend Corn, Vegetable, Canola)
- Seasonings (Salt, curry, thyme, white pepper –
- can also add paprika, italian seasoning)
- Blend the red bell pepper, fresh tomatoes, onions, habanero together
- Pour blended content in a pot
- Add 1/2 cup of oil
- Add the seasonings
- Add 1 tablespoon of tomato paste
- Slice or dice half the onions and add to sauce
- Rinse and add the rice
- Add water; 1:1 (1 cup of water to 1 cup of rice)
- Stir repeatedly to avoid burning or sticking to the pot
- Cook over low heat till rice is tender.
Jollof Rice can be eaten by itself, or paired with some greens, salad, beans, or dodo (fried plantain) and meat, chicken, or fish stew.