Mixed Veggies Jollof Rice
This jollof rice recipe is not only pleasing to the eyes but also to the palate. A Blend of flavors your taste buds would remember for a long time.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups Basmati Rice ((washed properly and drained.))
- 9 oz /255g tomato paste
- 1 large onion ((chopped))
- ½ large green pepper ((chopped))
- 1 large red bell peppers ((chopped))
- 1 habenero pepper ((chopped))
- 1 cup frozen green peas ((thawed))
- 2 cups mixed veggies ((thawed))
- 1 cup of cooking oil
- Salt/ bouillon to taste
- 1 Tbsp parsley flakes
- ½ Tbsp oregano
- 1 tsp curry powder
- ½ Tbsp Italian seasoning
- 1 Tbsp crushed garlic
- 1 finger of ginger grater or 1 Tbsp ginger powder ((optional))
- 8 cups of liquid. ((chicken stock or a mix of chicken stock and hot water.) )
- 1 bay leaf
Instructions
- 1
Preheat oven to 350°F / 180°C / gas mark 4
- 2
Heat up cooking oil and sauté onions and crushed garlic till fragrant.
- 3
Spoon in the tomato paste as is and stir and add in all spices and herbs listed continue to stir and allow to the paste to cook till it looks dry but not burnt. Takes about a minute.,( please stir continuously to prevent burning. )
- 4
Turn off heat then add chopped green bell peppers
- 5
Pour half of the liquid ( chicken stock or a mix of chicken stock and water.)
- 6
Transfer drained rice to a roast pan or a disposable aluminum steam pan and mix in the sauce.
- 7
Add the other half of the chicken stock and stir. See recipe notes 1
- 8
Taste for seasoning and adjust accordingly.
- 9
Add the green peas, and mixed veggies cover the pan tightly with aluminum foil.
- 10
Put in the oven and allow to cook for 50 mins to 1hr. By this time all the liquid should have been absorbed and rice fully cooked but not mushy.
- 11
Allow to rest in the oven for about 2 mins
- 12
Bring out from oven fluff the rice out and serve immediately.