Jollof Rice

Ingredients

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Onion

  raw

  1 medium or 110g

• Thyme

  dried

  1 tsp, ground or 1g

• Garlic powder

  1 tsp or 3g

• Brown rice

  instant, Safeway

  1 cup dry or 200g

• Chicken Broth

  Organic, Low Sodium - Trader Joe's

  3 cup or 720g

• Paprika

  1 tbsp or 7g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Green peas

  frozen

  1 cup or 134g

• Parsley

  raw

  1 cup or 60g

• Tomato puree

  canned, unsalted

  1 cup or 250g

• Habanero Pepper Sauce

  Julio's

  1 tsp or 16g

Directions

1. Rinse rice and drain.
2. Heat oil in a medium saucepan over medium-high heat.
3. Next, add onions, thyme, and garlic, cook for about 2 minutes or until the onion becomes soft and translucent.
4. Add rice, season with paprika, chicken broth, salt, and pepper.
5. Cook, stirring often until fragrant, for about 30 seconds, and brown occasionally stirring, for about 2-3 minutes.
6. Pour tomatoes sauce into the saucepan.
7. Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
8. Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon.
9. Garnish with parsley and serve.
10. Recipe by: Imma (source: https://www.africanbites.com/jellof-riceoven-baked/)