Ghanaian Jollof Rice
A popular West African rice dish cooked in a flavorful tomato and pepper-based sauce. This recipe is naturally gluten-free and perfect as a side or main course.
Ingredients
- 2 cups Long-grain rice
- 4 large Tomatoes
- 1 large Red bell pepper
- 1/2 pepper Scotch bonnet pepper
- 1 large Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 2 tablespoons Tomato paste
- 4 tablespoons Vegetable oil
- 4 cups Chicken broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon White pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Blend the tomatoes, red bell pepper, scotch bonnet pepper, onion, garlic, and ginger into a smooth puree.
- 2Heat vegetable oil in a large pot over medium heat.
- 3Add the tomato paste and cook for 5 minutes, stirring constantly.
- 4Add the blended puree and cook for 15 minutes, stirring occasionally.
- 5Add the rice, chicken broth, bay leaf, and dried thyme. Season with salt and white pepper.
- 6Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- 7Remove from heat and let stand for 5 minutes before fluffing with a fork.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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