Jollof Rice

• doses: 12 servings
• tempo ativo: 20 minutes
• tempo total: 1 hour 40 minutes

Ingredientes

3 medium Roma tomatoes (about 12 ounces total), cored and coarsely chopped

1 large red bell pepper (about 8 ounces), coarsely chopped

1/2 large red onion (6 to 7 ounces), coarsely chopped

1 (1-inch) piece ginger, peeled and coarsely chopped (about 1 tablespoon)

1/2 to 1 habanero pepper, stem removed

5 cloves garlic, peeled

1/2 large red onion (6 to 7 ounces), thinly sliced

4 cups uncooked jasmine or basmati rice

1/2 cup vegetable oil

3 tablespoons tomato paste

1 tablespoon kosher salt, plus more as needed

2 teaspoons curry powder

4 sprigs fresh thyme, or 1 teaspoon dried thyme

1 teaspoon ground white pepper

2 bay leaves

3 cups low-sodium beef, chicken, or vegetable broth

Instruções

For the red pepper base:

Step 1: For the red pepper base:

Add 3 coarsely chopped medium Roma tomatoes and 1 coarsely chopped large red bell pepper to a blender and blend on high speed until smooth, about 1 minute. Add 1/2 coarsely chopped large red onion, 1 tablespoon coarsely chopped ginger, 1/2 to 1 habanero pepper, and 5 peeled garlic cloves and blend on high speed until smooth, about 1 minute.

Step 2: For the red pepper base:

Pour the mixture into a medium saucepan and bring to a boil over medium heat. Continue to cook, stirring occasionally, for 15 minutes. The mixture will thicken slightly and turn bright red.

For the jollof rice:

Step 1: For the jollof rice:

Place 4 cups long-grain white rice in a fine-mesh strainer and rinse thoroughly under cool running water. Set aside to drain.

Step 2: For the jollof rice:

Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add 1/2 thinly sliced large red onion and cook until translucent, 4 to 5 minutes. Add 3 tablespoons tomato paste, 1 tablespoon kosher salt, 2 teaspoons curry powder, 4 fresh thyme sprigs or 1 teaspoon dried thyme, 1 teaspoon ground white pepper, and 2 bay leaves. Stir and cook until the paste has darkened in color, 2 to 3 minutes.

Step 3: For the jollof rice:

Pour in the red pepper base and 3 cups stock. Stir to combine and bring to a simmer. Continue to cook over medium heat, stirring occasionally, for 15 minutes.

Step 4: For the jollof rice:

Add the rice and stir until combined. Reduce the heat to low and cover the pot with aluminum foil and then the lid. Cook undisturbed for 30 minutes.

Step 5: For the jollof rice:

Remove the lid and foil and gently fluff the rice. Remove and discard the bay leaves and thyme sprigs. If the rice tastes a bit undercooked, remove from the heat, cover again, and let sit for 10 minutes. Don’t worry if the rice burns a bit at the bottom of the pot. This is part of what contributes a smoky flavor to the dish, and some people actually prefer this part! Taste and season the rice with more kosher salt as needed.

Informação Nutricional

• Tamanho da Dose: Serves 10
• Calorias: 403 cal
• Gordura Total: 12.0 g
• Gordura Saturada: 0.9 g
• Gordura Insaturada: 0.0 g
• Colesterol: 0 mg
• Sódio: 579.3 mg
• Carboidratos Totais: 66.9 g
• Fibra Alimentar: 3.0 g
• Açúcares Totais: 3.6 g
• Proteína: 6.6 g