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veggie jollof rice

veggie jollof rice

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients
  

  • 2 & 1/2 cups parboiled basmati rice
  • 1 small onion (1/2 chopped, 1/2 to be blended)
  • 1 cup carrots diced
  • 1 cup green pepper chopped
  • 3 large cloves Of garlic
  • 1/2 inch cube ginger
  • 1 14 oz can tomato sauce
  • 1 small roma tomatoe
  • 1 sprig Parsley
  • 1 basil leave
  • 2 Tbsp canola oil (or peanut/ vegetable oil)

Instructions
 

  • Empty can of tomato sauce into a medium to large skillet. Add 1/4 cup of water and bring to a gentle simmer. Cook for about 5 minutes then add canola oil and diced onions. Cook for another 15 to 20 minutes, stirring occasionally to prevent burning.
  • Blend tomato, parsley, onions, garlic , ginger and habanero with a little water. Add into skillet , cover and bring to a gentle simmer. Season with salt to taste ( you should season a little over )
  • Add carrots and peppers and a cup and a half of water. Rinse rice with lukewarm water and add into skillet. Stir, cover and reduce hear. Cook for 20-25 minutes until all liquid is absorbed and rice is cooked.
  • Remove from heat, fluff and enjoy

Notes

Add more water, 1/4 cup at a time if rice is still chewy