Ingredients
500 grams Long grain rice
500 ml Vegetable Stock The two amounts of vegetable stock are used separately
750 ml Vegetable Stock The two amounts of vegetable stock are used separately
400 grams can Peeled plum tomatoes
4 Red bell peppers (deseeded and cut into chunks)
1 medium Red onion (thinly sliced) Keep onions separately as used at different points
2 medium Red onions (roughly chopped) Keep onions separately as used at different points
1 Scotch Bonnet chilli pepper Deseeded if preferred. If you like very spicy then add two here!
3 tbsp Tomato Puree
2 tsp Jollof Seasoning (made in bulk with 1.5 tbsp onion granules, 0.5tbsp mixed spice, 0.5tbsp dried thyme, 0.5tbsp ground black pepper, 0.5tsp cinnamon, 0.5tsp cayenne pepper, 0.5tsp garlic granules, large pinch of salt) alternatively use jerk seasoning for ease.
1.5 tsp Dried Thyme
2 Dried bay leaves
Instructions
Using a jug blender, combine the tinned tomatoes and their juice, red bell peppers, chopped onions (NOT the sliced ones!) and the chilli pepper until smooth then set aside.
In a large lidded saucepan add the rice and 500ml of stock and bring to the boil. Reduce heat and allow to cook for around 5 minutes with the lid on until the water is absorbed by the rice. Don’t panic that the rice is not cooked at this stage, it is not supposed to be.
Meanwhile, spray a large lidded wok or frying pan well with low-calorie cooking spray and place over medium heat.
Fry sliced onion for 2 minutes then add tomato puree, Jollof seasoning, dried thyme and bay leaves and fry for a further 2 minutes.
Add the blended chilli, tomato and onion mix to the pan and cook on a medium heat for 10-12 minutes. This allows the tomatoes to cook and the onions may sting your eyes a little at this point!
Add 500ml of stock to the pan along with the parboiled rice, stir and cover the pot with a lid. Turn the heat down to low and cook for 15 minutes.
Remove lid and stir well to ensure it is not sticking then add a further 250ml of stock and replace the lid. Cook for a further 15 minutes. stirring every 5-10 minutes to prevent it sticking.
If you feel the rice is too hard, add an extra 150ml of stock at this point and allow to absorb then remove from heat.
Remove the lid and cover with a clean tea towel. Leave to stand for 30 minutes.
Serve and enjoy! I served mine with some chunks of fresh tomatoes but you can serve however you wish.
Notes
If you prefer the Jollof to have a smokier taste, as they call party rice in west Africa, then this is easily done. Before removing from the heat at the end turn up the heat to full and allow to burn and crackle on the bottom of the pan for 3-5 minutes. Leave the lid on to stand for 30 minutes. this gives the smokier tasty of the classic Nigerian Party rice.
Keywords: Nigerian rice, party rice, jollaf rice, jollof,
