JOLLOF RICE Aug 14 Written By Leena Ahmed https://www.youtube.com/shorts/H61pMuKzIlc PrintJOLLOF RICEYield 4-6Prep time10 MinCook time15 MinTotal time25 MinIngredientsCooking Liquid2 red bell pepper, stemmed and seeded, cut into large chunks 2 large roma tomatoes, quartered 6 garlic cloves 2 habaneros, stemmed and cut in half ½ red onion, cut into quarters 1 cup chicken stock ⅓ cup olive oil ½ red onion, thinly sliced ¼ tsp turmeric ½ tsp cumin ½ tsp dried thyme 2 Tbsp tomato paste Salt to taste 2 bay leaves2 cups long grain rice, thoroughly rinsed 3 Tbsp butter InstructionsIn a blender combine the bell peppers, tomatoes, red onion, garlic, habanero and chicken stock and blend into a smooth puree. Set aside. In a large saute pan add the oil and thinly sliced red onion. Set over medium high heat and when the onions begin to sizzle, about 1-2 minutes, sprinkle in the turmeric, cumin and thyme. Stir to combine then stir in the tomato paste and cook for 4-5 minutes until the tomato paste turns a darker shade of red, about 2-3 minutes. Season that mixture with salt and then pour the bell pepper and tomato mixture into the saute pan with the tomato paste and onions. Stir, then let simmer for about 3 minutes.Add the bay leaves and washed rice, bring the mixture to a simmer then cover with a tight fitting lid and turn heat to low. Simmer for 10-15 minutes until the rice is cooked through and fluffy, stir in the butter until melted and coating the rice. Serve with chicken, fish or meat and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance rice dishes Leena Ahmed
JOLLOF RICE Aug 14 Written By Leena Ahmed https://www.youtube.com/shorts/H61pMuKzIlc PrintJOLLOF RICEYield 4-6Prep time10 MinCook time15 MinTotal time25 MinIngredientsCooking Liquid2 red bell pepper, stemmed and seeded, cut into large chunks 2 large roma tomatoes, quartered 6 garlic cloves 2 habaneros, stemmed and cut in half ½ red onion, cut into quarters 1 cup chicken stock ⅓ cup olive oil ½ red onion, thinly sliced ¼ tsp turmeric ½ tsp cumin ½ tsp dried thyme 2 Tbsp tomato paste Salt to taste 2 bay leaves2 cups long grain rice, thoroughly rinsed 3 Tbsp butter InstructionsIn a blender combine the bell peppers, tomatoes, red onion, garlic, habanero and chicken stock and blend into a smooth puree. Set aside. In a large saute pan add the oil and thinly sliced red onion. Set over medium high heat and when the onions begin to sizzle, about 1-2 minutes, sprinkle in the turmeric, cumin and thyme. Stir to combine then stir in the tomato paste and cook for 4-5 minutes until the tomato paste turns a darker shade of red, about 2-3 minutes. Season that mixture with salt and then pour the bell pepper and tomato mixture into the saute pan with the tomato paste and onions. Stir, then let simmer for about 3 minutes.Add the bay leaves and washed rice, bring the mixture to a simmer then cover with a tight fitting lid and turn heat to low. Simmer for 10-15 minutes until the rice is cooked through and fluffy, stir in the butter until melted and coating the rice. Serve with chicken, fish or meat and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance rice dishes Leena Ahmed
