Description
An iconic West African dish with a perfect blend of spices and fresh ingredients.
Ingredients
Scale
- 2 cups of long-grain parboiled rice
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2–3 tomatoes, blended
- 2–3 tablespoons of tomato paste
- 2–3 cups of chicken or vegetable broth
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Optional: vegetables, meat, or seafood of your choice
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and bell peppers, sautéing until softened and fragrant, about 5 minutes.
- Mix in the blended tomatoes and tomato paste, cooking until the mixture thickens and the oil begins to separate from the sauce, about 5–7 minutes.
- Stir in the thyme, curry powder, paprika, salt, and pepper, and cook for another 2-3 minutes.
- Add the rinsed rice to the pot and mix thoroughly with the sauce.
- Pour in the chicken or vegetable broth, cover, and let it simmer for about 20-30 minutes.
- Fluff the rice with a fork, adjusting seasoning if necessary, and serve hot.
Notes
For variations, you can make a vegetarian version using vegetable broth or add Scotch bonnet peppers for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: West African
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg