Jollof rice

By PineyCook

Mix and match this recipe to put your own spin on it. Filled with the flavors of coriander, cumin, curry powder, and red pepper flakes, this stew is hearty, filling, and the perfect dinner for any time of the year.

Ingredients

• RICE:
• 4 tablespoons canola or vegetable oil, divided
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons tomato paste
• 1 (15-ounce) can crushed or diced tomatoes
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (more or less to taste)
• 2 cups basmati rice
• 5 to 6 cups (1 1/2-quarts) unsalted chicken stock
• VEGETABLES (select 2 to 3):
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3/4 cup fresh or frozen peas
• 3/4 cup fresh or frozen green beans
• PROTEIN (select 1 or 2):
• 1-pound large peeled shrimp, about 15 to 20 count in size
• 1-pound boneless, skinless chicken thighs
• 1-pound sirloin steak, cubed
• 1-pound tofu or seitan, cubed
• GARNISH (select 1):
• chopped fresh parsley
• chopped fresh cilantro
• sliced scallions
• hot sauce

Details

Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from host.madison.com

Preparation

Step 1

In a large, heavy bottomed pan such as a Dutch oven over medium-high, heat 2 tablespoons of the oil. Add the onion, garlic and ginger, then cook until softened and beginning to brown, about 6 to 7 minutes. Add the tomato paste and continue to cook until the mixture becomes brick red, about another 6 to 7 minutes.

Add the crushed tomatoes, coriander, cumin, curry, salt, black pepper, thyme, red pepper flakes and rice. Stir to mix. Add 5 cups of the chicken stock and bring to a simmer, then cover and cook for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check the rice; if it is still firm, add another cup of stock and cook until absorbed.

Meanwhile, in a large saute pan over medium-high, heat 1 tablespoon of the remaining oil. Saute your choice of vegetables for 5 to 6 minutes, or until beginning to brown and starting to be tender. They do not have to be completely cooked through. Add them to the rice and stir in.

Repeat the sauteing process with the remaining tablespoon of oil and your choice of protein, searing it over medium-high heat for 5 to 6 minutes. Stir that into the rice mixture, as well.

Cook until the rice has absorbed all the liquid and the vegetables and protein are cooked through. Season with salt and pepper, to taste, and garnish with herbs and/or hot sauce.