Rice jollof recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

1 small red capsicum, deseeded, coarsely chopped

1 small red onion, coarsely chopped

400g can whole peeled tomatoes

2 garlic cloves, crushed

1 habanero chilli, deseeded (see note)

36 ⅘ gm vegetable oil

2 ½ gm curry powder

1 bay leaf (fresh or dried)

1/2 tsp dried thyme leaves

200g (1 cup) basmati rice

250ml (1 cup) Vegetable Liquid Stock

Instructions

Step 1

Combine the capsicum, onion, tomato, garlic and chilli in a food processor. Process until smooth.

Step 2

Heat the oil in a large, heavy-based saucepan over medium heat. Add the curry powder and cook, stirring, for 30 seconds or until aromatic. Add the tomato mixture and stir until combined. Bring to the boil then immediately reduce heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes.

Step 3

Add the bay leaf, thyme, rice and stock and stir until combined. Season with salt. Cover the surface with a piece of baking paper then the lid. Reduce heat to low. Cook for 25 minutes or until rice has absorbed the liquid and is tender.

Nutrition

• Calories: 72.27
• Lipides Totaux: 9.8 g
• Lipides Saturés: 1.4 g
• Cholestérol: 289.8 mg
• Sodium: 287.2 mg
• Glucides Totaux: 47.5 g
• Sucres Totaux: 4.1 g
• Protéines: 5.1 g