Jollof Rice with Hot Peppers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice (parboiled rice or whole rain rice)
- 1 cup vegetable broth
- 2 hot peppers, red
- 1 hot pepper, green
- 4 tomato (s)
- 2 onions)
- 1 tablespoon tomato paste
- 1 tablespoon peanut oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, dab and finely chop the onions and tomatoes. Wash the peppers, dab, cut in half lengthways, remove the seeds, then also finely chop.
- Put the washed rice in a saucepan, add the vegetable stock and enough water so that there is about 2 cm of liquid above the rice. Add the remaining ingredients, stir and cover the pot with a loosely fitting lid.
- Bring everything to a boil, then let it steep on the lowest setting for about 15-20 minutes with the lid loosely closed. Stir well and season to taste. If the rice is not done yet, add a little more hot water and let it steep for another 5 minutes.
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