Jollof Rice
This jollof rice is a hearty and filling one pot meal that is packed full of flavor. Easy and quick to make and naturally gluten-free.
Servings 8 servings
Calories 310kcal
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 pound sirloin steak cut into small chunks
- 1 onion chopped
- 2 cups long-grain white rice rinsed
- 6 ounces tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons dried thyme
- ½ teaspoon crushed red pepper
- ½ teaspoon ginger
- ½ teaspoon curry powder optional
- 3 roma tomatoes diced
- 1 red or green bell pepper diced, optional
- 2-3 bay leaves optional
- 3 cups chicken broth
Instructions
- In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned on the outside, about 5 minutes, stirring a couple times. Remove the steak and set aside.
- In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
- Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in color and lightly toasted.
- Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
- Fluff the rice, sprinkle with fresh parsley and serve warm.
Notes
Storage: Leftovers can be stored in the fridge for 3 to 4 days.
Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 643mg | Potassium: 564mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg