Description
A vibrant and flavorful West African dish that’s a staple in cultural gatherings, combining spices and natural flavors for a delightful taste experience.
Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2–3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 can (400g) diced tomatoes
- 2–3 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1–2 cups chicken or vegetable broth
- Salt and pepper to taste
- Vegetables (optional: peas, carrots)
- Cooked chicken or shrimp (optional)
Instructions
- Rinse the rice in cold water until the water runs clear, then drain and set aside.
- Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional minute. Then add the red bell pepper, diced tomatoes, and tomato paste. Cook for about 10 minutes until the mixture thickens.
- Season the mixture with thyme, paprika, salt, and pepper. Stir in the rinsed rice until well coated with the sauce. Pour in enough chicken or vegetable broth to cover the rice, and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the rice is fully cooked and the liquid has been absorbed. Finally, fluff the rice with a fork before serving.
Notes
Always rinse the rice thoroughly to remove excess starch and use fresh herbs and spices for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg