Description
A vibrant and flavorful dish featuring Nigerian Jollof Rice served with crispy fried plantains.
Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken or vegetable broth
- 1 cup frozen peas (optional)
- 2 ripe plantains, cut into thick slices
- Oil for frying plantains
Instructions
- Thoroughly rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and ginger, stirring for an additional minute until aromatic.
- Incorporate the diced red and green bell peppers, diced tomatoes, tomato paste, thyme, curry powder, smoked paprika, salt, and black pepper into the pot. Cook for about 10 minutes, stirring occasionally, until thickened.
- Pour in the chicken or vegetable broth and bring to a rolling boil.
- Once boiling, add the rinsed rice, stirring to combine. Lower the heat, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Add frozen peas during the last 5 minutes of cooking if desired.
- While the rice is cooking, heat oil in a skillet over medium heat. Fry the sliced plantains until golden brown, about 2-3 minutes on each side.
- Remove the fried plantains from the skillet and place them on paper towels to absorb excess oil.
- When the rice is fully cooked, fluff it gently with a fork and serve hot, accompanied by the crispy fried plantains on the side.
Notes
- Adjust the seasoning according to your taste.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Frozen peas are optional but add a nice color and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Nigerian Jollof Rice, Fried Plantains, Nigerian Cuisine