Sometimes made with long-grain rice, tomatoes, chilies, onions, greens, and spices, jollof—or “jollof rice”—is a beloved dish from West Africa.
What you want:
2 tablespoons canola oil
1 yellow onion, chopped
1 inexperienced bell pepper, chopped
3 garlic cloves, minced
¼ teaspoon floor cayenne pepper, or to style
1 cup long-grain rice
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 cups vegetable broth
Salt and black pepper
3 cups cooked or 2 (15.5-ounce) cans pink kidney beans, drained and rinsed
2 tablespoons contemporary parsley, minced
What you do:
- In a big pot over medium warmth, warmth oil. Add onion, bell pepper, and garlic. Cowl and prepare dinner till tender, about 7 minutes.
Uncover pot and stir in cayenne. Add rice and stir 1 minute. - Stir in tomatoes, tomato paste, and vegetable broth. Season to style with salt and pepper. Deliver to a boil, then scale back warmth to low. Cowl and prepare dinner till rice is tender and liquid is absorbed, 20 to half-hour.
- Take away from warmth, stir in beans, cowl, and put aside for five minutes. Style to regulate seasonings. Garnish with contemporary parsley and serve.
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