Yummy More Simple Jollof Rice Recipes

JOLLOF RICE

Steps:

• In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
• Add garlic, ginger, and chilis and cook for another 2-3 minutes.
• You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
• Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
• In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
• Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
• Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
• Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
• Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.

JOLLOF RICE

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY

Steps:

• Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
• Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
• Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
• Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
• Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
• Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
• Enjoy!

YUMMY, MORE SIMPLE JOLLOF RICE!

Steps:

• Chop onion and peppers into tiny pieces.
• In a blender pour tomato sauce, chopped onion, chopped peppers about 1/2 cup of water into a blender. Blend together until relatively smooth. Add more water if necessary. Set aside.
• In a very large saucepan, pour oil. Heat oil. In another bowl, wash rice.
• Pour tomato mixture into saucepan, then pour rice. Add the thyme, curry powder, salt and bullion cubes. Mix rice.
• Let cook for 20 minutes. Mix again. Cook for another 20 minutes. Mix again. *Remember to add more water while it's cooking.
• Continue to cook until the rice has absorbed the tomato and has turned and orange-red color. Turn heat off.
• Enjoy. It's good with anything! Hope it's not too spicy!

VEGETARIAN JOLLOF RICE

Steps:

• Make broth if using bouillion. (Bring 4 cups of water to a boil. Add bouillon and stir).
• Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the broth to soften.
• Stir in the carrots, tomatoes, spices, rice and remaining broth; bring to a boil and simmer 45 minutes, or until the rice is tender.
• Just before serving, adjust the seasonings if needed, stir in the green peas and garnish with cilantro or parsley.