Ingredients with Measurements:
- 2 cups of long-grain white rice
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 cups of chicken broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground coriander
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the tomato paste and cook for another minute.
4. Add the chicken broth, smoked paprika, cumin, ginger, coriander, cayenne pepper, black pepper, and salt. Stir to combine.
5. Add the rice and stir to combine.
6. Add the bell peppers, carrot, peas, and corn. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer for 20 minutes, or until the rice is cooked through.
9. Remove from the heat and let sit for 5 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information: (Per Serving)
Calories: 310
Fat: 6g
Carbohydrates: 49g
Protein: 9g
Substitutions for Ingredients:
- Long-grain white rice can be substituted with long-grain brown rice, basmati rice, or jasmine rice.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Tomato paste can be substituted with tomato sauce.
- Chicken broth can be substituted with vegetable broth.
- Bell peppers can be substituted with any color of bell pepper.
- Carrot can be substituted with sweet potato or squash.
- Frozen peas and corn can be substituted with fresh or canned vegetables.
Variations:
- For a vegan version, substitute the chicken broth with vegetable broth and omit the frozen peas and corn.
- For a spicier version, add additional cayenne pepper or red pepper flakes.
- For a heartier version, add diced cooked chicken or shrimp.
Tips and Tricks:
- To ensure the rice is cooked through, make sure to stir the mixture occasionally while it is simmering.
- To prevent the rice from sticking to the bottom of the pot, make sure to use a large enough pot.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a pot on the stovetop.
Presentation Ideas:
This dish can be served as is or topped with chopped fresh parsley or cilantro.
Garnishes:
This dish can be garnished with chopped fresh parsley or cilantro.
Pairings:
This dish pairs well with a green salad or roasted vegetables.
Suggested Side Dishes:
This dish can be served with a green salad, roasted vegetables, or grilled chicken.
Troubleshooting Advice:
- If the rice is not cooked through, add additional broth and continue to simmer until the rice is cooked.
- If the rice is overcooked, add additional broth and simmer until the rice is softened.
Food Safety Advice:
- Make sure to store leftovers in an airtight container in the refrigerator.
- Make sure to reheat leftovers thoroughly before consuming.
Food History:
Jollof rice is a popular West African dish that is believed to have originated in the country of Senegal. It is traditionally made with long-grain white rice, tomato paste, and a variety of spices.
Flavor Profiles:
This dish has a savory and slightly spicy flavor with hints of smokiness from the smoked paprika.
Serving Suggestions:
This dish can be served as a main course or as a side dish.
Related Categories
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Region: West African
Taste: Spicy, Savory, Tangy, Aromatic, Herbaceous