Jollof Rice

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Chicken Broth

  Organic, Low Sodium - Trader Joe's

  3 cup or 720g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  1 cup or 60g

• Tomato puree

  Canned, without salt added

  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/)