Easy Peasy Jollof Basmati Rice
My Diaspora Kitchen recipe - Nigerian
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Basmati rice ((Washed thoroughly and drained))
- 1 cup blended roasted red bell pepper- tomato mix
- 1 medium green bell pepper ((chopped for garnishing) optional)
- 1 medium red bell pepper ((chopped for garnishing) optional)
- 2 medium onions ((chopped & divided) )
- 10 Tbsp Avacado Oil (( or any cooking oil of choice))
- 4-1/2 cup Home made Chicken stock
- 1 Tbsp minced garlic
- 1/2 tsp ground nutmeg
- 1 Tbsp ground ginger
- 1 tsp curry powder
- 1/2 Tbsp dry thyme
- 1 bay leaf
- 2 bouillon cubes to taste (( 1 Tbsp bouillon powder))
- salt to taste
Instructions
- 1
Preheat oven to 375 degrees
- 2
Heat up oil in a sauce pan and sauté 1/2 of chopped onions and minced garlic till fragrant.
- 3
Stir in the blended roasted pepper mix, add seasoning ( ground ginger, curry powder, dry thyme, ground nutmeg,bouillon powder and/ or salt). Allow cook on medium low heat for about 2 mins. stir continuously to prevent burning.
- 4
Add the meat stock to the sauce, stir, taste for seasoning, adjust accordingly, then turn off heat.
- 5
Transfer washed and drained rice to a roast pan. Pour in the sauce and stir. Taste again for seasoning and adjust accordingly. (it should taste slightly salty don't worry the rice will absorb it and would be just right when cooked.)
- 6
Add the other half of the chopped onions and chopped red and green bell peppers (if using). Stick in the bay leaf.
- 7
Cover the pan tightly with aluminum foil, place on the lower rack of the oven and cook for 40 mins or until all the moisture has been absorbed.
- 8
Check for doneness. if rice is cooked, turn off the oven and leave rice covered in the oven for another 5 minutes.
- 9
Bring out from oven and fluff out with your wooden spatula.
- 10
Serve with Chicken, moi moi, plantains and salad.