Shortcut Jollof Rice Food

JOLLOF RICE

Steps:

• In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
• Add garlic, ginger, and chilis and cook for another 2-3 minutes.
• You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
• Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
• In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
• Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
• Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
• Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
• Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.

JOLLOF RICE

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

SHORTCUT JOLLOF RICE

Steps:

• 1.Place eggs in a stove top pot of cold water on high heat. Set timer for 15 minutes.
• 2.When timer rings gradually replace hot water with cold water from the tap. Let stand.
• Meanwhile....
• 3.Heat oil in a large stove top pot at medium heat.
• 4.Finely chop onion adding to pot as you cut. Cook until translucent and just brown.
• 5.Stir in raw rice and beef broth. Boil until broth has just absorbed but rice is still uncooked.
• 6.Transfer to a bowl and set aside.
• 7.Combine tomato paste and curry powder in the un-clean pot, on low heat, stirring constantly for a few minutes until well blended and hot.
• 8.Gradually add warm water and bring to a boil.
• 9.Slice corned beef into chunks and add to pot.
• 10.Finely chop red pepper adding to pot as you chop.
• 11.Stir. Return rice to pot. Stir.
• 12.You will likely need to add water to just cover the rice. Return lid to pot and cook at low until the water has absorbed and the rice is tender. (Approx 20 minutes.).
• Meanwhile....
• 13.Peel shell from eggs. Slice eggs and tomatoes and use as garnish on rice.

JOLLOF RICE

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

WEST AFRICAN JOLLOF RICE

Steps:

• Method.
• Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
• Add the chopped carrots next and saute for a minute with little salt.
• Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
• Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
• Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
• If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
• Garnish with cilantro/parsely and serve.

JOLLOF RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
• Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.