Recipe Instructions:
Ingredients:
Long-Grain Parboiled Rice: 1 cup (about 200 grams)
Onion: 1, chopped
Bell Pepper: 1, chopped
Tomatoes: 2, chopped
Tomato Paste: 2 tablespoons (30 grams)
Vegetable or Chicken Broth: 2 cups (480 ml)
Ground Ginger: 1 teaspoon (2 grams)
Ground Nutmeg: 1 teaspoon (2 grams)
Paprika: 1 teaspoon (2 grams)
Dried Thyme: 1 teaspoon (1 gram)
Vegetable Oil: 1/4 cup (60 ml)
Salt and Pepper: To taste
Instructions:
o In a large pot, heat vegetable oil over medium heat. Add chopped onion, bell pepper, and tomatoes. Sauté until softened.
o Stir in tomato paste, ground ginger, ground nutmeg, paprika, dried thyme, salt, and pepper.
o Add parboiled rice and stir to coat with the vegetable mixture.
o Pour in vegetable or chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
o Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
o Serve Jollof Rice hot as a flavorful West African dish.
