Jollof Rice
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
62
Sourness
42
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
450 g
Parboiled Rice1 can
Tomato Puree (400 grams)3 cloves
Garlic4 tsps
Olive Oil1 tsp
White PepperDirections:
1
With blender, blend tomatoes, onions, red pepper, and garlic until smooth
2
Add bouillon cubes, thyme and white pepper
3
Add olive oil to the blended paste, and set the mixture aside
4
Add 4 cups of water into a pot
5
Wash the rice in hot water until the water is clear
6
Drain through a fine sieve
7
Pour the rice and blended mixture into the pot of water and stir with wooden spoon
8
Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes
9
A viewer, who may not be a professional cook, provided this recipe
10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results