Jollof Rice
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and makes very good leftovers. Freezes well, too!
Ingredients
| 2 tsp. Olive oil |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1 large White onions (thinly sliced) |
| 1 Large Red bell peppers (small dice) |
| 1 15 ounce can No salt added canned diced tomatoes |
| 1/4 tsp. Salt |
| 1/4 cup No salt added tomato paste |
| 1 cup Brown rice |
| 1 tsp. Garlic powder |
| 2 tsp. Curry powder |
| 1 tsp. Paprika |
| 1/4 tsp. Cayenne pepper |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 2 tsp. Fresh thyme |
Instructions
Add the ginger and saute for 1 minute, stirring frequently.
Add the onion and saute for 3-4 minutes, until barely soft.
Add the bell pepper and cook for about 2 minutes. Stir occasionally.
Add the tomatoes, the salt, tomato paste, brown rice, garlic powder, curry powder, paprika, cayenne, and vegetable stock.
Stir, then simmer, uncovered, for 30 – 45 minutes until the rice is cooked and all the liquid is absorbed. Resist the temptation to stir the rice.
After about 30 minutes (before the rice is fully cooked and all the liquid is absorbed), add the fresh thyme, but do not stir the rice - just sprinkle the leaves over the top or place the whole stem on top of the rice.
When the rice is finished cooking, remove the stem and discard it.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I see this as sort of an African paella. Because it is a rice dish, it is important to be patient and not stir it or the rice will turn mushy. After about 30 minutes, check the firmness of the rice and add more water if needed, 1/4 cup at a time, but still… don’t stir the rice.
Smoked paprika is terrific in this dish, as it brings a bit of added umami flavor. When using fresh thyme in a dish like this one, it’s not necessary to strip the thyme leaves from the stem. Just place the whole stem in the dish and then when the dish is done, take it out and throw it away.