Jollof Rice

Flavors abound in this chicken, veggie, and rice dish! This recipe makes 12 servings, which will provide you with plenty of tasty leftovers the next day!

Yield

12 Servings

Serving size

1/12 of recipe (514g)

Rating

3.29 of 5 (150 ratings)

Food groups

• Grains: 1 ounces
• Protein Foods: 2 ounces
• Vegetables: 1/2 cups

Ingredients

• 2 pounds cooked meat, cut into 1-inch cubes (use chicken, bacon, shrimp, or smoked pork)
• 1 tablespoon olive oil (or cooking oil of your choice)
• 1/2 cup onion (finely chopped)
• 1/2 cup green peppers (finely chopped)
• 1/2 teaspoon ground ginger
• 1 can low-sodium whole tomatoes (14.5 ounce)
• 2 cans no-salt added tomato paste (6 ounces each)
• 8 cups water (2 quarts)
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1 teaspoon crushed red pepper
• 2 cups white rice
• 2 1/2 cups low-sodium chicken broth
• 2 1/2 cups water

Directions

1. Wash hands with soap and water.
2. Sauté cooked meat in oil until slightly brown.
3. In a large kettle, sauté yellow onion, green pepper, and ginger in vegetable oil until onions are soft.
4. Add whole tomatoes and simmer for five minutes.
5. Add tomato paste, 2 quarts water, salt, black pepper, thyme, and red pepper.
6. Add cooked meat, simmer 20 minutes longer.
7. In a 2-quart saucepan, cook rice in chicken stock and water until tender.
8. Add salt and pepper to taste.
9. Pour the rice in a deep bowl and arrange the meat in the center.

Nutrition per serving

Recipes you may also like

• Chicken Rice Salad
• One Pan Potatoes & Chicken
• Chicken Pozole Soup
• Chicken Spanish Rice
• Honey Baked Lentils
• Pot Roasted Beef
• Vegetarian Chili
• Potato Beef Casserole

Source

Recipe by: North Dakota Food and Culture: A Taste of World Cuisine — North Dakota State University Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/jollof-rice. Federal works are public domain in the United States.