Ingredients with Measurements:
- 2 cups of long-grain rice
- 2 medium-sized onions, chopped
- 4 large tomatoes, chopped
- 2 red bell peppers, chopped
- 2 scotch bonnet peppers, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of vegetable oil
- 2 cups of chicken or vegetable broth
- 1 cup of frozen peas and carrots (optional)
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water and drain in a fine-mesh strainer.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the chopped onions and sauté for 2-3 minutes until translucent.
4. Add the chopped tomatoes, red bell peppers, and scotch bonnet peppers to the pot and stir.
5. Add the tomato paste, smoked paprika, curry powder, thyme, garlic powder, ginger powder, salt, and black pepper to the pot and stir.
6. Add the rice to the pot and stir until the rice is coated with the tomato and pepper mixture.
7. Pour in the chicken or vegetable broth and stir.
8. Add the frozen peas and carrots (if using) and stir.
9. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
10. Once the rice is cooked, fluff it with a fork and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Fat: 15g
Carbohydrates: 50g
Protein: 6g
Sodium: 600mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of rice, but long-grain rice is recommended for the best texture.
- You can use any type of oil, but vegetable oil is recommended for its neutral flavor.
- You can use fresh or canned tomatoes instead of chopped tomatoes.
- You can use any type of hot pepper instead of scotch bonnet peppers.
Variations:
- You can add cooked chicken, beef, or shrimp to the rice for a protein boost.
- You can add chopped vegetables such as green beans, corn, or mushrooms to the rice for extra nutrition.
- You can use coconut milk instead of chicken or vegetable broth for a creamy version of the rice.
Tips and tricks:
- Rinse the rice in cold water to remove excess starch and prevent the rice from becoming sticky.
- Use a tight-fitting lid to prevent steam from escaping and ensure even cooking.
- Fluff the rice with a fork after cooking to separate the grains and prevent clumping.
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, add a splash of water or broth to the rice and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the rice in a large bowl or platter and garnish with chopped fresh herbs such as cilantro or parsley.
Garnishes:
- Chopped fresh herbs such as cilantro or parsley
- Sliced scallions
- Lemon or lime wedges
Pairings:
- Ujuju Jollof Rice pairs well with grilled or roasted meats such as chicken, beef, or lamb.
Suggested side dishes:
- Fried plantains
- Coleslaw
- Steamed vegetables such as broccoli or green beans
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir.
- If the rice is too wet, remove the lid and let the rice cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jollof rice is a popular West African dish that is believed to have originated in Senegal or Gambia.
Flavor profiles:
- Ujuju Jollof Rice is a flavorful and spicy rice dish that is seasoned with a blend of spices and peppers.
Serving suggestions:
- Serve Ujuju Jollof Rice as a main dish or as a side dish with grilled or roasted meats.
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